| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Pakistani, Side dishes, Sri lankan, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh green beans |
| 4 | T | Vegetable oil |
| 1 | T | Whole black mustard seeds |
| 4 | Cloves garlic, peeled and | |
| Minced | ||
| Coarsely crushed in mortar | ||
| 1 | t | Salt |
| 1/2 | t | Sugar |
| Freshly ground black pepper | ||
| Hot, dried red chili |
INSTRUCTIONS
1/2 1 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 3-4 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 green beans, salt, and sugar. Stir to mix. Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black pepper, mix, and serve. Notes: Can prepare the GB's ahead, then finish 15 min before serving. Recipe By : Madhur Jaffrey's Indian Cooking From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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