Dehli Green Beans

We have continued to cook out of Madhur Jaffrey's Vegetarian Indian, even after getting a few other options.  Maybe it is because we have been cooking her recipes for years, or because the way she cooks and spices things speaks to us, but we always seem to come back to her.  My spouse has been working with critically ill COVID patients and when he came home from the hospital this weekend, he wanted comfort food, and we ended up with an Indian feast, including these simply prepared beans.

• Kosher salt
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons olive or peanut oil
• 1/2 teaspoon whole cumin seeds
• 1 to 3 fresh hot green chilis, such as bird's-eye, Indian long, or serrano, finely chopped
• 2 teaspoons peeled and finely chopped fresh ginger (from a 1-inch piece)
• 1 teaspoon ground coriander

• Bring a large pot of salted water to a boil. Add beans and cook until bright green and tender, about 5 minutes. Drain.
• Heat oil in a medium skillet over medium-high; add asafetida. A few seconds later, add cumin seeds and let sizzle a few seconds. Remove from heat; add chiles and ginger. Stir a few times, then return to medium-low heat.
• Add beans, 3/4 teaspoon salt (or to taste), and coriander. Cook, stirring, 2 to 3 minutes. Add 2 tablespoons water, cover, reduce heat to low, and cook 5 minutes more. Serve hot or room temperature.