| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 25 |
g |
Unsalted butter |
| 1/2 |
ts |
Cumin seeds; (2 g.) |
| 4 |
|
Flakes; (8 g.) garlic, |
|
|
; crushed or finely |
|
|
; chopped |
| 1/2 |
ts |
Chilli powder; (2 g.) |
| 450 |
g |
Frozen whole green beans |
| 1/2 |
ts |
Salt or to taste; (2 g.) |
INSTRUCTIONS
MELT the butter over low heat and season with cumin seeds. Add the garlic
and fry for one minute. Add the chilli powder and immediately follow with
the beans. Stir-fry for a minute. Add the salt and mix thoroughly. Cover
the pan and simmer the beans in their own juice until they are tender for
10 to 12 minutes, stirring occasionally. Remove from the heat.
Serve with chicken korma, fish shahjahani or murghi badami.
For a variation, add cauliflower cut into small flowerettes, instead of the
beans.
Converted by MC_Buster.
NOTES : (Tender green beans, cooked in their own juice, make a
mouth-watering accompaniment to any rich meat, fish or poultry dish.)
Converted by MM_Buster v2.0l.
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