| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Indian | Indian | 2 | Servings |
INGREDIENTS
| 1 | lb | Long beans or other green beans |
| 1 | Good-sized shallot (1 oz); peeled & coarsely chopped | |
| 1 | Fresh hot green chillies cut into 2-3; cut into 2-3 pieces (up to 2) | |
| 2 | Cloves garlic; peeled | |
| 1 | c | Cup grated fresh coconut |
| 1 | ts | Ground cumin seeds |
| 1/4 | ts | Ground turmeric |
| 5 | tb | Vegetable oil |
| 1 | ts | Whole mustard seeds |
| 2 | ts | Uncooked white rice |
| 10 | Fresh or dried curry leaves; (10 to 12) | |
| 1 | Whole dried hot red chilli | |
| 1 | ts | Salt |
INSTRUCTIONS
Chop beans into 1/4 inch rounds. Put shallots, green chillies, garlic, coconut, cumin & turmeric into food processor or blender. Grind to coarse consistency & decant into a bowl. Heat oil in large frying pan or wok over medium high flame. When hot, put in mustard seeds & rice. When the mustard seeds begin to pop & the rice swells & turns golden (takes just a few seconds), put in the curry leaves & the red chilli. When the chilli swells & darkens (this also takes just a few seconds), add the green beans. Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans & put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans & sprinkle salt evenly over top. Add 2 TB water to pan & cover immediately. Turn heat to low & cook for 10 mins or until beans are tender. Mix well & serve. May be made a couple hours ahead of time & reheated. Recipe is from Kerala State in SW India. Recipe by: Madhur Jaffrey's A Taste of India Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 06, 1998
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”