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GREEN
BEANS WITH CUMIN, GARLIC AND GINGER
A Madhur Jaffrey recipe that appeared in Vogue Magazine.
4 t. salt (I omit)
1-3/4 lbs. string beans, ends trimmed
8 cloves garlic, peeled and coarsely chopped
1-1/2 inch cube gingerroot, peeled and coarsely
chopped
1/2 fresh hot green chili, chopped (or 1/8 t. cayenne pepper)
5 T. mustard seed oil * (or use safflower oil in a pinch)
1 t. whole cumin seeds
2 T. lemon juice
1. In a large pot, bring 4 quarts of water to boil. Add 3 t. salt. Put
in green beans and boil vigorously for about 4 minutes or until beans
are just tender but still green and crunchy. Drain beans and rinse under
cold water. Set aside.
2. Put garlic, ginger and green chili into container of electric blender
or food pro- cessor. Add 1/2 c. water and blend into a smooth paste.
3. Heat mustard seed oil in large 12 to 14-inch skillet over medium-high
flame. When very hot, add cumin seeds. They will begin to sizzle immediately.
Quickly add garlic-ginger paste and stir it around for half a minute.
Add green beans and toss with the paste. Turn heat to medium-low. Add
1 t. salt, lemon juice and toss beans again. Serve immediately.
*Available in Indian or Middle Eastern markets.
6 servings
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