1 lb green beans, both ends trimmed
2 tbs canola oil
1 tsp cumin seeds
1/2 tsp carom seeds (ajawain; optional)
1/8 tsp asafetida (optional)
2-inch piece fresh ginger, peeled and finely grated
3/4 tsp salt, or to taste
1 tbs fresh lime or lemon juice
1/8 tsp cayenne pepper (optional)
Method:
If using fresh green beans, bring a large saucepan of water to a boil. Add the beans, return to a boil and cook for 2 minutes. Then drain the beans and cool under cold running water or an ice bath. Drain again before cooking.
If using frozen green beans, just make sure they are thawed.
Combine the oil, cumin and carom and asafetida, if using in a frying pan over medium heat. Cook, stirring for 1 minute. Add the ginger and cook, stirring for 1 more minute.
Add the green beans and stir to coat. Sprinkle with salt and stir. Cover, turn the heat to low and cook, stirring 3 or 4 times, until the beans are tender and lightly browned. About 10 to 15 minutes.
Add the lime or lemon juice and sprinkle with cayenne, if using. Stir well and taste for salt. Serve hot.