| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Side dishes, Vegetables*, Indian, Pakistani, Sri lankan* |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Green beans, trimmed, cut into 1/4" pieces |
| 1/3 |
c |
Water |
| 5 |
|
Cloves garlic; crushed |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
|
|
Cayenne; to taste |
| 1/3 |
c |
Oil |
| 1/2 |
ts |
Cumin seed |
INSTRUCTIONS
In a glass or ceramic bowl, combine water, garlic, lemon juice, salt, and
cayenne.
Heat the oil in a 10" enamel skillet over moderately high heat. Add cumin
seeds and stir 3-4 seconds. Add green beans and saue for 1 minute. Stir in
the garlic mixture, reduce heat to low, and cook, covered, stirring
occasionally, for 20 minutes, or until beans are just tender. Increase the
heat to high and cook the beans, uncovered, stirring constantly, until the
liquid has evaporated.
Recipe By : Gourmet
Posted to EAT-L Digest 6 November 96
Date: Thu, 7 Nov 1996 15:39:35 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”