Asparagus beans! Also called yardlong beans or Chinese long beans, these green beans are my favorite because of their firmness and crunch. Typically, this dish is made with potatoes, but when I was younger I used to actually pick the potatoes off because the green beans were that good (and I LOVE potatoes). You can find these green beans at most Asian / Indian grocery stores. // INGREDIENTS // - 1/2 tsp cumin seeds - 1/4 tsp carom seeds aka ajwain (optional) - 1 small red onion (about 1/2 cup), finely diced - 3 garlic cloves, minced - 2 green chilies, finely chopped (+/- based on heat preference) - 1/4 tsp turmeric - 1/2 tsp coriander powder - 1/4 tsp red chili powder (+/- based on heat preference) - 1 bunch of asparagus beans (also called yardlong beans or Chinese long beans), chopped in 1/2 or 1 inch pieces based on your preference - 1 tomato, diced - Salt to taste // RECIPE // 1️⃣ To a cast iron pan (for the best texture), add about 1/2 to 1 tbsp of oil (I used extra-virgin olive