How to make
Grind the onion, garlic, cayenne pepper, celery and green pepper in a blender. They should be blended well.
Fry the blended mixture in heated oil on low to medium heat for 3-4 minutes. Add the tomato puree, sugar and paprika and cook for another 1-2 minutes, then add the green beans and fry them lightly, while stirring constantly.
Season with salt and black pepper and pour warm water (3 fingers above the level of the beans).
Cook until the green beans have softened and are ready and season them with dried dill.
Note: If the water has evaporated, add more. It's a matter of taste whether you want the dish to be thinner or thicker.
It's also a matter of taste how much cayenne pepper you add. I only add one pepper and that's enough to nicely spice up the whole stew, but if you're a fan of a more extreme spicy taste, add two or three peppers.
Serve the stew with yogurt.
The spicy green beans are very tasty.
