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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 t Ground cumin seeds
1/4 t Ground turmeric
5 T Vegetable oil
1 t Whole mustard seeds
2 t Uncooked white rice
10 Fresh or dried curry leaves
10 to 12
1 Whole dried hot red chilli
1 t 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2714
Calories From Fat: 1683
Total Fat: 185.1g
Cholesterol: 524.8mg
Sodium: 2108.2mg
Potassium: 3291.4mg
Carbohydrates: 75.9g
Fiber: 23.8g
Sugar: 17.5g
Protein: 181.1g


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