| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Indian |
Indian |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Long beans or other green beans |
| 1 |
|
Good-sized shallot (1 oz); peeled & coarsely chopped |
| 1 |
|
Fresh hot green chillies cut into 2-3; cut into 2-3 pieces (up to 2) |
| 2 |
|
Cloves garlic; peeled |
| 1 |
c |
Cup grated fresh coconut |
| 1 |
ts |
Ground cumin seeds |
| 1/4 |
ts |
Ground turmeric |
| 5 |
tb |
Vegetable oil |
| 1 |
ts |
Whole mustard seeds |
| 2 |
ts |
Uncooked white rice |
| 10 |
|
Fresh or dried curry leaves; (10 to 12) |
| 1 |
|
Whole dried hot red chilli |
| 1 |
ts |
Salt |
INSTRUCTIONS
Chop beans into 1/4 inch rounds. Put shallots, green chillies, garlic,
coconut, cumin & turmeric into food processor or blender. Grind to coarse
consistency & decant into a bowl. Heat oil in large frying pan or wok over
medium high flame. When hot, put in mustard seeds & rice. When the mustard
seeds begin to pop & the rice swells & turns golden (takes just a few
seconds), put in the curry leaves & the red chilli. When the chilli swells
& darkens (this also takes just a few seconds), add the green beans.
Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans &
put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans &
sprinkle salt evenly over top. Add 2 TB water to pan & cover immediately.
Turn heat to low & cook for 10 mins or until beans are tender. Mix well &
serve. May be made a couple hours ahead of time & reheated. Recipe is from
Kerala State in SW India.
Recipe by: Madhur Jaffrey's A Taste of India
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 06, 1998
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