4 Tbs. ghee, light oil, or butter
2 tsp. brown mustard seeds
1 tsp. cumin seeds
1/4-1/2 tsp. crushed dried chilies
1 lb. green beans, trimmed and cut into pieces
1/2 cup water
1 tsp. ground coriander
1 tsp. salt
1 tsp. sugar
Heat the ghee or oil in a large heavy frying pan over medium heat. When it is hot but not yet smoking, add the mustard seeds, cumin seeds and chilies and fry until the cumin seeds darken and the mustard seeds pop and turn grey. Add the beans and stir-fry for 2 to 3 minutes. Pour in the water, cover, and cook for 10 to 12 minutes or until the beans are tender yet still crisp.
Uncover, raise the heat to high, and add the remaining ingredients. Boil until the water evaporates and the beans are sizzling in the oil.
Serves 4.