To those who have never made Indian food (or have tried and failed), it might be a little shocking to hear that you can easily make a very delicious curry in under 10 minutes. I promise – it can be done. No expensive lessons required.
Serves: 3-4 (more as side dish)
Prep time: 7-10 minutes
- 16 ounces fresh french/green beans (do not use frozen or canned beans)
- black mustard seeds
- hing/asafoetida (readily available at Indian grocery stores or even on Amazon)
- red chilli powder (do not use cayenne pepper)
- kala masala (a spice mix particular to Maharastra)
- cilantro leaves
- fresh shredded coconut (not the dried kind you use for baking or putting on ice cream, you can find it frozen in indian stores)
- Add three tablespoons of canola oil to a pan and heat over medium heat for 2-3 minutes until hot.
- Wash the green beans and trim off the tips on each end.
- Cut the green beans into roughly 1 1/2 inch lengths.
- Add a 1/2 teaspoon each of mustard seeds, turmeric, and hing to the oil and fry the spices under the mustard seeds begin to pop.
- Add the green beans to the pan and cook for 3-4 minutes until they are bright green and crisp, but not tough to bite into.
- Remove the pan from heat and add a pinch of salt and sugar, a 1/2 teaspoon of red chilli powder, 1 heaping teaspoon kala masala, and a dash of water.
- Garnish with fresh coconut and coriander leaves.
- Serve hot and enjoy!
Looking for other great bhajis (Marathi vegetable curries)? When cooking for a big group, I serve often serve this with Matar usal (peas), Palakchi bhaji (spinach), or Flower chi bhaji (cauliflower) and Toor dal (yellow lentils) for protein.
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