Heat 2 tablespoons of oil in a pan, add 1 teaspoon of cumin seeds, and let them stay for a minute while they sizzle.

Add 2 garlic cloves, minced and cook until fragrant.

Stir in 1 pound trimmed, cut green beans. Then dump 0.5 teaspoons of turmeric, 0.5 teaspoons of chili powder, and 0.8 teaspoons of salt. Toss around, stirring occasionally, until they are crisp.

Sprinkle 2 tablespoons ground edible insect powder and toss for a while, then serve.