Spicy Green Beans
Indian name: Masaledar sem (Spicy green beans)

Properties of Sem:

Taste: Madhur (sweet), kashya (astringent)
Quality: Guru (heavy)
Potency: Sheet (cold)
Post-digestive effect: Pungent (katu)

Medicinal properties of Green Beans : Green beans have good antioxidant properties, and strengthen the body. The seeds of green beans are good for anemia, and help in lactation.

Dosha Analysis of the Green Beans:
This preparation pacifies vata and pitta dosha and increases kapha dosha. It has been seasoned with various anti-kapha spices, so that it should pacify all the three doshas. If taken in large quantities, green beans cause flatulence. Those who have low jatharagni (digestive fire) should eat beans in small quantities.

Fresh green beans, 500 grams
Lemon juice, 1 tsp
Coriander powder, 2 tsp
Fresh ginger paste, 1 tsp
Turmeric powder, 1/2 tsp
Black pepper powder, 1 tsp
Cumin seeds, I tsp
Water, 2 medium-sized cups
Tomatoes, 2 medium-sized, chopped
Salt to taste
Cooking oil
Trim the beans and cut them crosswise into 1/4 inch pieces.
Heat the oil in a wide, heavy saucepan over a medium flame. When the oil is hot, put in the cumin seeds.
Five seconds later, pour in the ginger paste.
Stir and cook for about a minute.
Now put in the chopped tomatoes, and add all the powdered spices.
Stir and cook for about 2 minutes; mash the tomato with the back of a slotted spoon.
Put in the beans, salt, and water. Bring to simmer.
Cover, turn heat to ‘low', and cook for about 10 to 15 minutes or until the beans are tender. Remove the cover. Add the lemon juice and black pepper powder. Turn up the heat and boil away all of the liquid, stirring the beans gently.