| 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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