Gujerati Green Beans
From Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey,
Barron's, Woodbury, NY, 1983. ISBN 0-8120-2700-0.
Great beans. You might want to use less oil, but the last time
we made them with the full amount and it was real good. The beans
must be fresh.
Ingredients
- 1 pound fresh green beans
- 1/4 cup oil
- 1T block mustard seeds
- 4 cloves garlic, minced
- 1/2 to 1 hot, dried red chili, coarsely crushed in a mortar
- 1t salt
- 1/2t sugar
- Pepper to taste
Directions
Trim the beans and cut them into 1 inch lengths. Blanch the beans by
dropping them into a pot of boiling water and boiling rapidly for
3 to 4 minutes or until they are just tender. Drain immediately in
a colander and rinse under cold, running water. Set aside.
Heat the oil in a large frying pan over a medium flame. When hot,
put in the mustard seeds. As soon as the mustard seeds begin to pop,
put in the garlic. Stir the garlic pieces around until they
turn light brown. Put in the crushed red chili and stir for a few
seconds. Put in the the green beans, salt, and sugar. Stir to
mix. Turn the heat to medium-low. Stir and cook the beans for 7 to
8 minutes or until they have absorbed the flavor of the spices. Add
the black pepper, mix and serve.
Serves 4.
Jim Plank
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