Tangy green beans with ajwain and ginger

Salt
1 lb green beans, trimmed
4 tbsp oil
1 tsp cumin seeds
1/4 tsp ajwain seeds
1/2 onion, cut into thin half-rings
3/4-inch piece of ginger, minutely diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt
2 tsp amchoor powder

Boil green beans in salted water for 4-5 minutes, drain. Heat the oil in a wok on medium-high, add cumin and ajwain, cook 10 seconds, then add onion. ower to medium and let onion brown lightly. Add ginger, stir 20 seconds. Add green beans, toss, add cumin, coriander, and cayenne, and 3/4 tsp salt, toss again. Add amchoor and 2 tbsp water, serve.

Source: Madhur Jaffrey's Spice Kitchen