A flavorful and quick green bean stir-fry with Indian-inspired spices.
Heat the oil in a large skillet over medium heat.
Ensure the oil is hot enough to make the mustard seeds pop quickly.
Add the mustard seeds and cook until they start to pop.
Cover the skillet slightly to avoid seeds popping out.
Add the chopped onion and carrot to the skillet and sauté for 3-4 minutes.
Stir frequently to prevent the vegetables from sticking.
Add the green beans and continue to cook, stirring occasionally, for another 5 minutes.
Cook until the beans are tender but still crisp.
Sprinkle in the ground ginger, coriander, turmeric, and salt, stirring well to coat the vegetables evenly.
Mix the spices thoroughly to ensure even flavor distribution.
Reduce the heat to low, cover the skillet, and let the vegetables cook for 5-7 minutes.
Check occasionally to ensure the vegetables do not overcook.
Squeeze fresh lemon juice over the vegetables, stir, and serve warm.
Add the lemon juice just before serving to retain its fresh flavor.
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