Yellow String Beans w/dill

These beans are only available in the summer and are a wonderful side dish that pacifies all three Doshas. Ayurveda does not like tomatoes but I peel and remove the seeds to make them more palatable. Ideally fresh dill livens this dish.

2 servings

Ingredients

2 cups Yellow String Beans (about 250 gm cut in thirds)

1 cup Cherry Tomatoes (About 10 diced roughly in fours)

1/2 Yellow Onion (Finely diced)

2 tbsps Fresh Dill (Finely chopped)

1/2 tsp Coriander Powder

Himalayan Salt (to taste)

1/4 tsp White Pepper

1 tbsp Extra Virgin Olive Oil or Ghee

Directions

Wash and cut the string beans into 5 cm pieces. Chop the cherry tomatoes, dice the onion and chop the dill.

In a medium sized frying pan, heat the oil and add the diced onions. Cook the onions until lightly browned. Add the tomatoes and cook for another 5 minutes until the mixture is wilted and soft. Now fold in the string beans and cook for another 4 minutes. Season with salt and pepper and coriander powder.

Garnish with dill and serve immediately with a fish or chicken dish or as an accompaniment to other vegetable dishes.