This is a Indian-inspired recipe I faked on 31 December 2015. It
wasn't a success, but it shows some promise. This is what I plan to do next time:
| quantity |
|
ingredient |
|
step |
| 400 g |
|
green beans |
|
1 |
| 200 g |
|
potato, peeled |
|
1 |
|
|
| 15 g |
|
garlic |
|
2 |
| 20 g |
|
chili |
|
2 |
|
|
| 3 g |
|
black mustard seed |
|
3 |
|
|
oil for frying |
|
3 |
|
|
| 3 g |
|
turmeric |
|
4 |
| 4 g |
|
curry leaves |
|
4 |
| 4 g |
|
fenugrek (methi) leaves |
|
4 |
| 200 g |
|
tinned tomato, chopped |
|
4 |
| 5 g |
|
tamarind pulp |
|
4 |
| 10 g? |
|
salt |
|
4 |
|
|
water |
|
4 |
|
|
Thoughts
This is based on the previous attempt. It uses less tomato and tamarind. Maybe it would be
better to get rid of them altogether.
Preparation
-
Trim ends of beans and cut in two. Peel and cut potatoes into 1 cm cubes.
-
Peel garlic, cut chili into rings.
-
Fry mustard seed in oil until it starts to pop. Remove from heat, add garlic and fry
briefly. Don't let it burn.
-
Add the remaining ingredients, except the beans, and stir well, adding water if
necessary. Cook for 15 minutes.
-
Add the beans and mix in well. Cook for a further 10 minutes or until the potatoes are
cooked.
