I love the addition of fennel seeds to this recipe. It gives it a very unusual taste and quite enjoyable. If you are in a rush frozen chopped green beans offer a quick way to get this on the table as it cuts down on the trimming and slicing of the green beans. I puree the tomato to give a thicker consistency to the finished vegetable.

Taken from : Madhur Jaffrey’s book World Vegetarian
http://www.geniuskitchen.com/recipe/green-beans-with-cumin-and-fennel-4819

Ready In: 28mins

Serves: 4-6

Ingredients:

3 tablespoons peanut oil or 3 tablespoons canola oil
1 teaspoon whole cumin seed
1 teaspoon fennel seed
2 good-sized shallots (1 1/2 oz.) or 1 small onion, peeled and cut into fine slices (1 1/2 oz.)
1 garlic clove, peeled and cut into fine slices
1 inch fresh ginger, peeled and cut into very fine slivers
1 lb green beans, cut into 1-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon cayenne
1⁄2 cup water
1 1⁄4 teaspoons salt
2 ounces tomatoes, chopped (1 small)
3 tablespoons finely chopped fresh cilantro

Method:

Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
Add the beans and stir for another 2 minutes.
Add the coriander, cumin, turmeric, and cayenne and stir a few times.
Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.