Gujerati-Style Green Beans - Revision history

Griscom: /* Method */

2014-05-10T23:29:41Z

Method

← Older revision		Revision as of 23:29, 10 May 2014
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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 ~~het~~ to medium-low.		# Put in the green beans, salt, and sugar. Stir to mix. Turn the heat to medium-low.
	# Stir and cook the beans for 7--8 minutes or until they have absorbed the flavour of the spices.		# 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.

Griscom at 23:28, 10 May 2014

2014-05-10T23:28:24Z

← Older revision		Revision as of 23:28, 10 May 2014
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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
	* ~~1/2--~~1 hot, dried red chilli, corasely crushed in a mortar [RG uses crushed red pepper off the spice rack]		* 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
	* ~~1/2~~ teaspoon sugar		* ½ teaspoon sugar
	* Freshly ground black pepper		* Freshly ground black pepper

Line 23:		Line 23:

	# 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.

Griscom: /* Method */

2014-05-10T23:25:24Z

Method

← Older revision		Revision as of 23:25, 10 May 2014
Line 24:		Line 24:
	# 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. As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around until they turn light brown.		# 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.
	# 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 het to medium-low.		# Put in the green beans, salt, and sugar. Stir to mix. Turn the het to medium-low.

Griscom: Created page with "==Summary== Here is a very simple, yet delicious way to cook green beans. This dish goes well both with Indian meals and with grilled and roasted meats. ''Gujeratis'' often c..."

2014-05-10T23:24:35Z

Created page with "==Summary== Here is a very simple, yet delicious way to cook green beans. This dish goes well both with Indian meals and with grilled and roasted meats. ''Gujeratis'' often c..."

New page

==Summary==

Here is a very simple, yet delicious way to cook green beans. This dish goes well both with Indian meals and with grilled and roasted meats. ''Gujeratis'' often cook green vegetables with a little baking soda in order to preserve their bright colour. I am told that this kills the vitamins. So I blanch the beans and rinse them out quickly under cold runnig water instead. This works equally well. I generally do the blanching and rinsing quite a bit ahead of time and do the final cooking just before we sit down to eat.

If you do not want the beans to be hot, either do without the red chilli or else discard all its seeds and use just the skin for flavour.

===Yield===

Serves 4

==Ingredients==

* 1 lb (450g) fresh green beans [RG uses frozen green beans]
* 4 tablespoons vegetable oil
* 1 tablespoon whole black mustard seeds
* 4 cloves garlic, peeled and minced
* 1/2--1 hot, dried red chilli, corasely crushed in a mortar [RG uses crushed red pepper off the spice rack]
* 1 teaspoon salt
* 1/2 teaspoon sugar
* Freshly ground black pepper

==Method==

# 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
# 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.
# 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 het to medium-low.
# 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.

==Source==
Madhur Jaffrey, ''Madhur Jaffrey's Indian Cooking'' (Woodbury, NY: Barron's, 1982), 102.