Tangy Green Beans with Ajwain and Ginger

Ingredients

Salt
1 pound green beans, trimmed
4 tablespoons vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon ajwain seeds
1/2 medium onion, peeled and cut into thin half rings
A 3/4 inch piece of fresh ginger, very finely sliced and cut into minute dice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons well-crumbled amchoor powder

Method
  1. Bring 5 quarts of water to a rolling boil.  Add 2 tablespoons salt.  Stir and add the green beans.  Boil rapidly for 4-5 minutes, or until the beans are cooked through.  Drain.
  2. Heat the oil in a wok, large frying pan, or wide pot over medium-high heat.  When very hot, add the cumin and ajwain seeds. Stir for 10 seconds and add the onion.  
  3. Lower the heat to medium, stir, and let the onion brown lightly.  Add the ginger and stir for 20 seconds.  Add the green beans and give a quick toss.  Sprinkle in the ground cumin, coriander, cayenne, and 3/4 teaspoon salt.  Toss once or twice.  Put in the amchoor and 2 tablespoons water, toss to mix, and serve.
Indian
Vegetarian