Updated: Aug 2, 2019
Serves 2/ - V, - P, + Kapha (with almond)
500 g fresh green beans
a handful of almond flakes or blanched almond
2 medium garlic cloves
1 or 2 tablespoon rice vinegar or apple cider vinegar (if you don't have any of it balsamic vinegar is also good, but you may not cook it, just sprinkle on the food on your plate before eating it).
4 tablespoon oil olive or sunflower
1 tablespoon black mustard seeds
pinch of black pepper
salt to taste for
+ Kapha types substitute almond for pumpkin or sunflower seed
Cut the ends of the beans, split it half lengthwise (if the beans are thin, you don't have to). Put in boiling water for 5 mins, then take out and keep aside. Roast the almond flakes and keep it aside.
In the oil put the mustard seeds and let them pop, once they started to pop add minced garlic, roast for few seconds until all the mustard seeds seem to be popped. Now add the beans, mix well, add black pepper and salt, vinegar of your choice, mix well. Just before closing the heat add almonds (or other seeds) and mix it well. Ready!
Serve it with rice or for kaphas millet.