In a little hot ghee sizzle kalonji seeds and split green chilies for about 30 seconds. Throw in green beans and stir, frying for 2 to 3 minutes. Add turmeric and curry powder and fry for a minute longer. Sprinkle with salt, lower heat, cover and steam for about 5 minutes. Do not over cook. Beans should still be slightly crunchy. Add sugar to taste, turn off heat, add the peanut butter (or a handful of crushed peanuts if you prefer), mix in thoroughly and offer.
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