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Gujerati-Style Green Beans: Difference between revisions
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* 1 tablespoon whole black mustard seeds | * 1 tablespoon whole black mustard seeds | ||
* 4 cloves garlic, peeled and minced | * 4 cloves garlic, peeled and minced | ||
* | * ½–1 hot, dried red chilli, corasely crushed in a mortar [RG uses crushed red pepper off the spice rack] | ||
* 1 teaspoon salt | * 1 teaspoon salt | ||
* | * ½ teaspoon sugar | ||
* Freshly ground black pepper | * Freshly ground black pepper | ||
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# Trim the beans and cut them into 1 inch (2.5cm) lengths. | # Trim the beans and cut them into 1 inch (2.5cm) lengths. | ||
# Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3 | # 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. | # 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. | # As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around until they turn light brown. | ||