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Gujerati-Style Green Beans: Difference between revisions
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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 3–4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold, running water. Set aside | # 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. | ||
# Put in the crushed red chilli and stir for a few seconds. | # Put in the crushed red chilli and stir for a few seconds. | ||
# Put in the green beans, salt, and sugar. Stir to mix. Turn the | # Put in the green beans, salt, and sugar. Stir to mix. Turn the heat to medium-low. | ||
# Stir and cook the beans for 7 | # Stir and cook the beans for 7–8 minutes or until they have absorbed the flavour of the spices. | ||
# Add the black pepper, mix, and serve. | # Add the black pepper, mix, and serve. | ||
==Source== | ==Source== | ||
Madhur Jaffrey, ''Madhur Jaffrey's Indian Cooking'' (Woodbury, NY: Barron's, 1982), 102. | Madhur Jaffrey, ''Madhur Jaffrey's Indian Cooking'' (Woodbury, NY: Barron's, 1982), 102. | ||