Green beans Nepalese

Ingredients for 2 servings:

• 200 g beans, fresh green
• 1 onion(s)
• 5 mushrooms
• ½ chili pepper(s)
• 1 piece(s) ginger root, approx. 3 cm long
• 2 tomatoes
• Salt
• turmeric
• 2 tbsp oil or ghee
• e.g. parsley or coriander leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the beans, snap off the ends, and halve the beans lengthwise. Peel the onion, halve it, and slice it into thin rings. Wash the desired amount of chili, halve it, and slice it into rings (in Nepal, this is not deseeded, which makes it considerably hotter). Peel the ginger and chop it into small pieces or thinly slice it, as desired. Clean and slice the mushrooms. Wash and slice the tomatoes. Heat the oil in a pan, lightly fry the chili and ginger, add the onion, and cook until translucent. Now add the beans, season with turmeric, and continue frying briefly. Add the mushrooms, mix in the tomatoes, and add a splash of water. Simmer with the lid on until the beans are tender and everything has reduced to a chutney-like consistency. If there is still water, continue to cook uncovered, stirring frequently, until it has evaporated. Finally, season the dish again with salt and turmeric and serve with rice and sprinkle with parsley or fresh coriander, if desired.