Masala Barbatti Sabji
Spiced Green Beans
Spiced Green Beans
Forget the green beans almondine! This recipe is guaranteed perk up those taste buds! Green beans are not in season yet, but Kroger had an influx of the tasty pods, so we just had to spice them up!
Vaughn and I love Indian food and make it often. Our favorite Indian cookbook is Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. It is a wonderful encyclopedic cookbook with recipes from all over India, detailed directions, and cultural and culinary insight into each recipe. This recipe for spiced green beans is very simple and quick but doesn't lack flavor.
Prep Time (after assembling ingredients): 10 minutes
Cooking Time: 15 minutes
Serves: 4 or 5
Ingredients:
4 tablespoons ghee or a mixture of light oil and unsalted butter
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
1/4-1/2 teaspoon crushed dried chilies
1 pound greens, trimmed and cut into 1/4 inch pieces
1/2 cup water
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon sugar
1. Heat the ghee or oil butter mixture in a large heavy-bottomed frying pan over moderate heat. When it is hot but not smoking, add the mustard seeds, cumin seeds and chilies and fry until the cumin seeds darken and the mustard seeds pop and turn gray. Add the beans and stir fry for 2-3 minutes. Pour in the water, cover tightly and cook for 10-12 minutes or until the beans are tender-crisp.
2. Uncover, raise the heat and add the remaining ingredients. Raise the heat and boil until the water evaporates and the beans sizzle in the seasoned ghee or oil
My Tips:
I hope you enjoy this recipe. I'm sure you'll find that it's a keeper!
Vaughn and I love Indian food and make it often. Our favorite Indian cookbook is Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. It is a wonderful encyclopedic cookbook with recipes from all over India, detailed directions, and cultural and culinary insight into each recipe. This recipe for spiced green beans is very simple and quick but doesn't lack flavor.
Prep Time (after assembling ingredients): 10 minutes
Cooking Time: 15 minutes
Serves: 4 or 5
Ingredients:
4 tablespoons ghee or a mixture of light oil and unsalted butter
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
1/4-1/2 teaspoon crushed dried chilies
1 pound greens, trimmed and cut into 1/4 inch pieces
1/2 cup water
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon sugar
1. Heat the ghee or oil butter mixture in a large heavy-bottomed frying pan over moderate heat. When it is hot but not smoking, add the mustard seeds, cumin seeds and chilies and fry until the cumin seeds darken and the mustard seeds pop and turn gray. Add the beans and stir fry for 2-3 minutes. Pour in the water, cover tightly and cook for 10-12 minutes or until the beans are tender-crisp.
2. Uncover, raise the heat and add the remaining ingredients. Raise the heat and boil until the water evaporates and the beans sizzle in the seasoned ghee or oil
My Tips:
- I usually cook the beans uncovered and for less time.
- Use ghee if you can find it. Most large grocery stores carry it in the international food aisle.
- Trimmed whole beans are fine too, and I think they make for better presentation.
- If you don't have fresh beans, frozen cut beans (not French cut!) can easily be substituted. Just toss them in when directed, pour in the water, and clamp down the lid without stir frying. The frozen ones will get mushy fast (since frozen veggies are precooked) so watch them carefully and uncover when they are just thawed.
- If the pods are wrinkly, they're overcooked!
I hope you enjoy this recipe. I'm sure you'll find that it's a keeper!
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