Green Beans With Onion Paste Recipe
Ingredients
| Green beans | 1 1/2 Pound | |
| 1 medium-sized onion, peeled and coarsely chopped | ||
| 3 cloves garlic, peeled and coarsely chopped | ||
| A piece of fresh ginger, about 1 inch square, coarsely chopped | ||
| 1 medium-sized canned tomato, coarsely chopped | ||
| Turmeric | 1/2 Teaspoon | |
| Vegetable oil | 10 Tablespoon | |
| Ground coriander | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Black mustard seeds | 1/2 Teaspoon | |
| Green chili peppers | 1 To taste, sliced | |
| Salt | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Cilantro | 1 Tablespoon, finely chopped (GARNISH) | |
Directions
Wash the beans.
Trim the ends.
Slice them into fine rounds about 1/8 to 1/4 inch thick.
(This takes a while, so it is best to sit down somewhere with chopping board and sharp knife and do about 8 beans at a time.) Put the onion, garlic, ginger, tomato, and turmeric in a blender and blend to a smooth paste.
Put 6 tablespoons of the vegetable oil in an 8-inch skillet or heavy-bottomed pan, and heat it on medium.
Pour in mixture from blender and fry for about 5 minutes, stirring all the time, adding a teaspoon of warm water if and when it starts to stick at the bottom.
Now put in the coriander and cumin and continue frying another 5 minutes, again adding a teaspoon of warm water if necessary to prevent sticking.
In a 10-inch skillet, heat the remaining tablespoons of oil over medium flame.
When very hot, put in the whole cumin and mustard seeds.
After 10 seconds, add the whole red peppers if you are using them.
Stir once, and as the peppers darken and the mustard seeds begin to pop, put in the sliced green beans and the sliced green chili if you are using it.
Now scrape up all the mixture from the first skillet and add it to the beans.
Fry the beans on medium flame for 5 minutes, stirring all the time.
Turn heat to low, add the salt and lemon juice, and let the beans cook covered, stirring now and then, until they are tender (about 35 minutes).
If you are using cayenne pepper, stir it in 5 minutes before end of cooking time.
If the beans stick to the skillet, add 1 tablespoon of water, stir, and keep cooking.
To serve: These beans can be cooked in advance and reheated over a low flame.
Serve them in a warm dish and, if you like, sprinkle finely chopped Chinese parsley over them.
They are good with Koftas and plain rice, go well with nearly 'all meats, and especially well with parathas, pooris, and chapatis.
Trim the ends.
Slice them into fine rounds about 1/8 to 1/4 inch thick.
(This takes a while, so it is best to sit down somewhere with chopping board and sharp knife and do about 8 beans at a time.) Put the onion, garlic, ginger, tomato, and turmeric in a blender and blend to a smooth paste.
Put 6 tablespoons of the vegetable oil in an 8-inch skillet or heavy-bottomed pan, and heat it on medium.
Pour in mixture from blender and fry for about 5 minutes, stirring all the time, adding a teaspoon of warm water if and when it starts to stick at the bottom.
Now put in the coriander and cumin and continue frying another 5 minutes, again adding a teaspoon of warm water if necessary to prevent sticking.
In a 10-inch skillet, heat the remaining tablespoons of oil over medium flame.
When very hot, put in the whole cumin and mustard seeds.
After 10 seconds, add the whole red peppers if you are using them.
Stir once, and as the peppers darken and the mustard seeds begin to pop, put in the sliced green beans and the sliced green chili if you are using it.
Now scrape up all the mixture from the first skillet and add it to the beans.
Fry the beans on medium flame for 5 minutes, stirring all the time.
Turn heat to low, add the salt and lemon juice, and let the beans cook covered, stirring now and then, until they are tender (about 35 minutes).
If you are using cayenne pepper, stir it in 5 minutes before end of cooking time.
If the beans stick to the skillet, add 1 tablespoon of water, stir, and keep cooking.
To serve: These beans can be cooked in advance and reheated over a low flame.
Serve them in a warm dish and, if you like, sprinkle finely chopped Chinese parsley over them.
They are good with Koftas and plain rice, go well with nearly 'all meats, and especially well with parathas, pooris, and chapatis.
Chef
