Description
This vibrant Green Beans & Fennel Bulb recipe offers a flavorful and nutritious vegetarian dish perfect as a light meal or a side. Featuring a fragrant blend of turmeric and a second complementary spice, the green beans and fennel are gently cooked with aromatics and a touch of ghee (or oil), finished with a splash of fresh lemon juice for brightness. Ready in 30 minutes, this simple sautéed vegetable medley pairs wonderfully with dal, basmati rice, or khichdi.
Ingredients
Fats and Spices
- 2 teaspoons ghee (or substitute olive oil or coconut oil)
- 1/4 teaspoon turmeric powder
- 1/4 to 1/2 teaspoon second herb or spice (such as cumin, coriander, or mustard seeds)
Vegetables
- 1/4 cup onion, chopped
- 1 1/2 cups green beans, chopped into 1/2-inch pieces
- 1/2 cup fennel bulb, chopped into 1/2-inch pieces
Seasonings
- 1/8 teaspoon mineral salt (or to taste)
- 1/2 teaspoon fresh lemon juice (freshly squeezed)
Instructions
- Prepare spices and vegetables: Select and portion your turmeric and second chosen spice into a small bowl, keeping it nearby for cooking. Chop the onion, green beans, and fennel bulb into bite-sized pieces and set aside.
- Heat fat and toast spices: Add ghee, olive oil, or coconut oil to a medium saucepan or skillet over medium heat. Once warmed, add the turmeric and second spice, cooking for 10-30 seconds until aromatic and sizzling.
- Sauté vegetables: Immediately add the chopped onion, green beans, fennel, and salt to the pan. Stir well and cook for about 2 minutes to combine flavors.
- Cook vegetables covered: Add 2-3 tablespoons of water, stir, and cover the pan. Let the vegetables cook gently until tender, about 8-12 minutes, stirring occasionally and adding water as needed to prevent drying or excessive liquid.
- Adjust moisture and finish: If excess water remains, remove the lid and simmer a few more minutes to evaporate liquid until vegetables are moist but not soggy. Turn off heat and squeeze fresh lemon juice over the vegetables. Stir well and adjust salt and lemon to taste.
- Serve: Enjoy this green beans and fennel dish as a complete vegetarian meal alongside dal and basmati rice, or as a flavorful vegetable topping with khichdi.
Notes
- You can customize the second spice to your preference, such as cumin seeds, mustard seeds, or coriander powder, to vary the flavor.
- Carefully monitor water levels during cooking to avoid overcooking or drying out the vegetables.
- Use fresh lemon juice at the end for brightening and enhancing the overall taste.
- This dish pairs well with Indian staples like dal and basmati rice or khichdi for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
