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Gujerati-Style Green Beans: Difference between revisions
→Method
(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...") |
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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. 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 | # 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. | ||