Masaledar Sem Spicy Green Beans – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!
Ingredients (use vegan versions):
- 1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
- 1 1/2″ long and Fresh ginger (Peel and chop coarsely.) 1″ thick piece
- 10 cloves Garlic peeled
- 1 cup Water
- 4 tblsp Vegetable oil
- 3 teaspoon Whole cumin seeds
- 2 teaspoon Ground coriander seeds
- 2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
- to taste Salt
- Freshly ground pepper
- 3 tblsp Lemon juice (or to taste)
Directions:
This recipe is mostly Madhur Jaffrey”s, although I don”t follow it to
the letter when I cook anymore. I like to serve the beans a little
crunchier than you would find in an indian home, so I don”t cook it as
much in the end. It definitely warrants experimentation. This recipe
is guaranteed to spice up an ordinary meal.
Put ginger and garlic into a food processor and add 1/2 cup water.
Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot,
put in the cumin seeds. Stir for half a minute. Pour in the
ginger-garlic paste. Stir and cook for about two minutes. Put in the
coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing
the tomato pieces with the back of a slotted spoon. Put in the beans
and salt and one cup of water and simmer them. Cover, turn heat to low
and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly
ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans
gently as you do so.
Serves:
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