This is an alternative to my first spiced green beans
recipe. I haven't made up my mind which I prefer, nor even if I should prefer one over
the other.
| quantity |
|
ingredient |
|
step |
| 20 g |
|
ginger |
|
1 |
| 20 g |
|
garlic |
|
1 |
| 4 g |
|
fresh medium hot red chilies, or |
|
1 |
| 0.4 g |
|
hot chili powder |
|
1 |
|
|
oil for frying |
|
1 |
|
|
| 5 g |
|
black mustard seed |
|
2 |
|
|
| 400 g |
|
canned tomatoes (small can, about 240 g tomato) |
|
3 |
| 1.5 g |
|
curry leaf (about 1 stalk) |
|
3 |
| 8 g |
|
salt |
|
3 |
|
|
| 300 g |
|
fresh green beans |
|
4 |
|
|
|
|
fresh coriander leaves |
|
5 |
Procedure
Start 45 minutes before serving.
-
Finely chop ginger, garlic and chilis and fry in oil.
-
When nearly done, whole black mustard seed and continue frying until warm.
-
Blend the tomatoes with juice in a blender. When the mustard seeds start to pop, add
tomatoes, curry leaves and salt. Bring to the boil.
-
Meanwhile, chop the beans into lengths of about 10 cm. Add to the mixture, cover and
simmer for 5 to 10 minutes. They should still be crunchy.
-
Garnish lavishly with chopped coriander leaves and serve.
This dish can be quite raw; the original recipe hardly cooked the beans at all. Arguably
they shouldn't be simmered, but I find them better that way.
