green beans and soy granules stir fried with ginger

Yes, ginger is the kick you get first when you taste it. I used fresh tender ginger rhizomes available in markets right now , they have lesser heat and if used in higher amounts in a stir fry, impart a wonderful flavor. Those fresh and tender ginger rhizomes look pale and have a pinkish glow at the growing tips , look out for them if you like ginger in all it's forms.

I used green beans here but this stir fry can be made with cauliflowers chopped in small bits and other vegetables too which remain firm after cooking , particularly the ones you like firm and crunchy cooked , not mushy.

ingredients....


green beans chopped in small bits 2 cups
tomatoes chopped in small bits 1 cup
boiled and squeezed soy granules 2 cups
finely chopped tender ginger rhizomes 3-4 tbsp
chopped green chillies 2 tbsp or more
cumin seeds 1 tsp
curry powder 1 heaped tbsp (made with coriander, cumin, black pepper corns and bay leaves in 4:2:2:1 ratio)
turmeric powder 1 tsp
mustard or peanut oil 2 tbsp
OR any other oil or ghee
salt to taste



preparation...

Heat oil in a pan and throw in the cumin seeds, wait till they splutter and then add the chopped green chillies and ginger. Let them fry just for a few seconds before tipping in the powdered spices. Mix well with the frying mixture and then add the tomatoes within a few seconds. Add salt and fry the tomatoes till they get mushy.

Tip in the chopped beans and stir fry till they get a little soft , about 3-4 minutes. Add the boiled and squeezed soy granules , mix well and keep stirring and cooking for a couple of minutes more.

Cooking time is about 8-10 minutes so take care not to overcook the beans .

As a side dish or as an accompaniment to chapatis it makes a nice healthy option. I served it with plain boiled rice and a kadhi with dumplings ...although i had it with chapatis myself as i like kadhi and this stir fry both with chapatis.

The kadhi with dumplings is the next post. Stay tuned in....