| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Indian |
|
4 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh green beans |
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Dried red chile pepper |
| 1/2 |
ts |
Ajwain; (lovage) seeds |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Black mustard seeds |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Turmeric |
INSTRUCTIONS
Wash beans, trim off the ends, and cut them into half-inch pieces. Set
aside. In a large skillet, heat the vegetable oil, and add the chile
pepper; saute for 2 minutes. Add the ajwain, cumin, and mustard seeds;
continue to saute for another minute. Add the beans, salt, cayenne pepper,
and the turmeric. Mix the beans well with the spices, and saute the
green-bean mixture for 5 to 10 minutes. Serve immediately. Makes 4 to 6
servings.
Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 62 Calories (kcal); 7g Total Fat; (97% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 533mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Ismail Merchant
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