Ingredients of Bean Sabji

Two cloves of chopped garlic

Four cups of chopped green beans

One inch piece of fresh ginger peeled and finely chopped

One tablespoon of shredded coconut

Two tablespoon of chopped coriander

Two tablespoon of safflower oil

Half teaspoon of cumin seeds

Half teaspoon of black mustard seeds

One-fourth teaspoon of turmeric

A pinch of hing

Half an onion chopped

Half teaspoon of masala powder

Half teaspoon of salt

Method of Bean Sabji
To make the Ayurvedic Green bean subji cut off the ends of the beans and slice on the diagonal in to very small pieces, which is nearly one-fourth inch long. Wash the beans and peel the garlic, ginger, coconut, and coriander. With a little water, blend the garlic, ginger, coconut, and coriander. Keep it aside.

Heat oil in a medium saucepan add cumin seeds, mustard seeds and hing. When the seeds pop up, add the turmeric, masala powder and chopped onions. Stir until the onion softens and gets pink. Add the blended mixture, salt and green beans. Cover and simmer on low heat until it softens. This will take nearly two minutes and Ayurvedic Green bean subji us more or less ready.

Green beans are sweet, astringent and cooling. They can disturb the Vata dosha if eaten in excess. They have a tendency to produce gas and constipation. Since it is prepared with hing and cumin seeds it won`t affect the Vata dosha. However, Vata prakriti person should eat it carefully.