Easy Sweet & Spicy Indian Green Beans

Start with blanching the green beans. It helps to retain the bright color and nutrients. Place them in a pot of boiling water for about 2 minutes. Drain and immediately transfer to an ice bath to stop the cooking process.

Heat the vegetable oil in a large pan over medium heat. Have your lid ready because when you add in the mustard seeds, they will pop. I've found that covering the pan just after adding the seeds stops them from scattering everywhere.

Once the popping slows down, mix in the cumin seeds and chopped chilies. Sauté these for about 30 seconds, until aromatic. The chilies can burn quickly, so careful attention during this step will make a difference.

Add the blanched green beans into the pan. I suggest using a couple of kitchen tongs for this to avoid any water splattering from the beans into the oil.

Sprinkle in the turmeric and salt, then toss everything together so that the beans are nicely coated with the spices. Put a lid on and cook for about 10 minutes on a low heat, stirring occasionally.

Finally, splash over the lemon juice and toss again. I've found that the addition of lemon at the end really enhances the flavors in a beautiful way.

Garnish with fresh coriander leaves just before serving, it will give your dish a lovely fresh lift.