Back when I was a teen in India, I watched a cooking show on TV and committed an unusual recipe to memory. The recipe called for the use of lemon rind with green beans and other usual Indian curry ingredients. Several years later, I experimented with the recipe and found it to be full of flavors I wasn’t used to in Indian food. Being unsure of the origin of the recipe, I googled it and found that there are similar recipes (minus the Indian spices) in English and Southern cooking. Well, I guess an Indian chef probably customized that recipe for the Indian palette.

Ingredients

1 lb of green beans
1/2 lemon or lime thinly sliced
1 tomato diced
1 tbsp ginger finely chopped
2 tbsp coriander powder
1 tbsp cumin powder
1 tsp  red chilli powder
1 tsp turmeric
3 tsp Canola oil
1/2 cup water
Salt to taste

Method

Heat the oil in a pan and add ginger. Add the tomato and lemon rind. After the tomato softens, add the rest of the spices and mix. Add the green beans and stir. Add the water, cover the pan, turn down the heat to low, and let the beans cook for about 10 mins. Add salt and stir and let it cook for a couple more mins. Garnish with coriander leaves.

This entree goes best with rice, but you can also have it with chappatis.