A Madhur Jaffrey recipe – a queen of Indian cooking. Normally Sheila does not go a bundle on green beans, but there is just so much flavor in these—she keeps on cooking
INGREDIENTS Serves 4.
450g fresh green beans
4 tablespoons vegetable oil [can also use grapeseed oil]
1 tablespoon whole black mustard seeds
4 cloves garlic- minced
1/2 -1 hot, dried red chili coarsely crushed in mortar [that’s a lot. Can also do a big pinch of red chili flakes]
1 teaspoon salt
1/2 teaspoon sugar
freshly ground black pepper
METHOD
Trim beans- and cut into 1-inch pieces. Blanch by dropping them into boiling water for 3-4 minutes or until just tender. Immediately drain and run under cold water to stop the cooking. Put aside.
In a large frying pan, heat oil over medium. When hot – add mustard seeds. When they begin to pop quickly hold pan away from the flame and mix in your garlic then, put back down on flame and cook until just turns light brown. Stir in chili flakes- cooking for a few seconds. Add green beans, salt and sugar. Stir. Turn heat to medium-low, and cook for 7-8 minutes or until beans have absorbed the flavor of spices.
Add black pepper- mix- serve.
Original Recipe Madhur Jaffray
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