For stir-frying the beans

Start by cleaning and prepping the beans. Slice them at a slight angle, about half an inch long, and set them aside.

Heat a bit of vegetable oil in a pan. Add cumin seeds, curry leaves, chopped garlic, and green chillies. Sauté for a minute till it smells nice and fragrant.

Now toss in the beans and mix well. Cover the pan with a lid and let it cook on low heat for about 3 minutes. Then open the lid, sprinkle a little water, and continue to cook for another 3–4 minutes. The beans should be cooked but still have a bit of crunch left.

Time for the flavour boost—add a spoon of oyster sauce. I used the Kikkoman vegetarian oyster sauce here. It really brings a depth of flavour to the dish. Let it cook for a minute.

To prep the eggs:

In a small bowl, mix salt, turmeric, and cumin powder with a splash of water to form a smooth paste. This little trick helps avoid spice clumps when you add them to the eggs.

Crack the eggs into a bowl, add the paste, and whisk it all together. Pour the eggs into the pan. Don’t stir right away—let it sit for a minute so it sets a little. Then gently sauté everything together so the eggs cook through and coat the beans nicely.

Muttai beanskai is ready! Serve hot with rasam or any kuzhambu for a comforting lunch.