Cleaning and cutting greenbeans is the first memory I actually have of my gran.
I remember growing up, she would sit at the table and cut the greenbeans, when I was big enough to handle a knife, she taught me. When ever there was greenbeans to be cut up, she and my mum would pass it on to me.
Now a days you can buy the ready cut greenbeans, but it just isn’t the same.
I find the whole cutting it up, washing and separating it into freezer bags ready for when I would need to use them.
I always thought making greenbeans was like making any other curry, but then I was watching my dad make it for the July prayers and I was asking a million questions while he was cooking why this and why that, when I found out that you actually cook green beans in a little water, less water than you would use in a curry.
- 1 x onion, finely chopped.
- Cut up greenbeans.
- 1 x tsp red chilli powder.
- ¼ x tsp turmeric powder.
- Salt to taste.
- 1 x tomatoe, grated.
- A few curry leaves.
- ½ x cup frozen peas.
- Heat some oil in a pot over a medium heat.
- Add the curry leaves, onions and saute till transparent.
- Add the salt, spices and grated tomatoe.
- Stir and allow to simmer on a low heat.
- Add a little water and allow the chutney to cook.
- Add the cut up greenbeans and a little more water.
- Cover and cook till the green beans are soft, you might need to add a little more water to prevent the food from sticking.
- Add the frozen peas, cover again and remove from the heat.
- Before serving, give the curry a good mix so that the peas are evening mixed.