Sunday, June 3, 2012
Green Beans with Sesame Seeds
This adaptation of a recipe came after we ran out of coconut and I only found that out (as is often the case in this household) in the middle of cooking. Fortunately, we all preferred the adapted dish to the original, which came from Madhur Jaffrey’s World of the East Vegetarian Cooking.
What I used:
*500g frozen green beans
*¼ cup chopped fresh coriander leaves
*2-3 cloves of garlic, finely chopped
*1-2 fresh chillies, used both green and red
*2 tablespoons sesame seeds
*1/2 tablespoon whole black mustard seeds
*1 teaspoon salt
*1/2 tablespoon chilli powder
*1-2 tablespoons butter with 1-2 tablespoons oil
What I did:
Melt butter in oil. Add sesame and mustard seeds, fry for a few seconds, then add chilli powder. Stir through the seeds, then add frozen beans (still frozen). Fry until the beans are cooked through but still crunchy (15-20 minutes, on high heat, uncovered). Then add garlic, salt and fresh chillies. Fry for 5-10 minutes more. Take off heat, stir through fresh coriander leaves and it’s ready to serve.