| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Sesame seeds; (30 g.) |
| 3 |
tb |
Oil; (45 ml.) |
| 1/4 |
ts |
Mustard seeds; (1 g.) |
| 6 |
|
Flakes; (12 g.) garlic, |
|
|
; chopped fine |
| 2 |
|
Red chillies; coarsely chopped |
| 1/2 |
ts |
Turmeric powder; (2 g.) |
| 1 |
ts |
Coriander powder; (5 g.) |
| 450 |
g |
Frozen sliced green beans; defrosted and |
|
|
; drained |
| 3/4 |
ts |
Salt or to taste; (4 g.) |
| 1 |
tb |
Desiccated coconut; (15 g.) |
INSTRUCTIONS
HEAT an iron griddle or a heavy bottomed pan over medium heat and dry-roast
the sesame seeds until they are lightly browned, stirring constantly.
Transfer them to a plate and allow to cool. Heat the oil over medium heat
and season with mustard seeds. When they splutter, add the garlic and fry
till light brown. Add the red chillies, turmeric powder and coriander
powder. Stir briskly and add the beans and salt. Saut. well. Lower the heat
and cover the pan tightly. Cook until the beans are tender or for 15 to 20
minutes, stirring occasionally.
Grind the sesame seeds and the coconut in a coffee grinder and stir into
the beans. Remove the pan from the heat.
Serve with chicken tikka masala, murgh musallam or shahi korma.
Converted by MC_Buster.
NOTES : (Sliced green beans are braised with a few spices, then tossed in
roasted, ground sesame seeds to create the unique flavour of this dish.)
Converted by MM_Buster v2.0l.
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