This is a quick "dry" curry that makes a wonderful spicy side to your meal.
2 tsp oil or ghee
1-2 tsp Kerala Chaunk
2 medium tomatoes, diced
1-2 cloves garlic, minced
½ lb green beans, trimmed and cut into 2″ pieces
Salt to taste
Heat oil in small sauté pan, add Kerala Chaunk and cook until the mustard seeds begin to sizzle (1-2 minutes).
Add garlic, sauté 2 minutes.
Add diced tomatoes, cook a few minutes.
Add green beans and salt and toss well. Cover and let steam for about 5 minutes or until beans are fork tender. Adjust seasoning and serve.