Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Indian
Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Butter
1 t Black Mustard Seeds
1/2 c Onion-finely chopped
1 t Fresh Ginger Root
-scraped and finely chopped
1 t Salt
1/2 ts Freshly Ground Black Pepper
1 lb Fresh Green Beans
-trimmed and cut crosswise
-into paper thin rounds
1/4 ts Ground Red Pepper
1/4 c Unsweetened Coconut
2 tb Fresh Coriander-chopped
2 tb Lemon Juice
In a 10-inch heavy skillet or 12-inch wok, heat the
butter over moderate heat until a drop of cold water
flicked into it splutters instantly. Add the mustard
seeds and fry for 30 seconds. Thoroughly stir in the
onions, ginger, salt and pepper, and drop in the green
beans. Stirring constantly, add the red pepper and fry
for 5 minutes longer. Add the coconut and coriander,
reduce the heat to low, and cover the pan. Stirring
occasionally, cook for 10 minutes more, or until the
beans are tender. Sprinkle with lemon juice, taste for
seasoning, and serve at once.
Foods of the World: The Cooking of India
Time-Life Books
uploaded by Diane Lazarus
