2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste
2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander
jalapeno peppers, optional, to taste
salt to taste
Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.
Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.
Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.