Beans With Tomato Yogurt Sauce

Ingredients 

• 20-25 French beans
• 3 medium tomatoes
• 11/2 cups skimmed milk yogurt
• 2 stalks spring onion greens
• 1 tablespoon maize flour (makai ka atta)
• 2 teaspoon oil
• 3 medium spring onions, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• Salt to taste
• 2 whole dry red chillies, crushed

Method

1. String French beans, wash them and then cut into three inch long pieces. Blanch in salted boiling water until cooked. Strain, (reserve the water to use as stock) refresh in cold water and then drain.
2. Slit the cooked beans into two and tie them up in bundles with spring onion greens. Whisk skimmed milk yogurt with maize flour. Wash tomatoes, make a cross with knife and then blanch in boiling water for fifteen seconds. Remove peel, de-seed and then chop.
3. Heat the oil in a non-stick pan, add spring onion and cook till translucent. Add ginger and garlic pastes. Stir for a moment. Add tomatoes and cook further for two to three minutes. Reduce the heat and add skimmed milk yogurt and maize flour mixture, mix well, add salt to taste and stir continuously.
4. Warm the cooked bean bundles just before serving, in a microwave for one minute on HIGH or by briefly dipping them in boiling hot water or stock. Top with the prepared yogurt sauce. Sprinkle the crushed chilies and serve hot.

Nutrition Info