|
I found this recipe by chance
last night and it turned out to be really yummy.
I had the book open on the page because I was
making a big pot of delicious dahl, and the
recipe underneath was this one. With 15 minutes
to spare while the dahl was cooking and some
beans in the fridge I thought "why not?"
and they were so good!
500g (1lb) tender beans
1 Tablespoon of ghee or oil
1 medium onion finely chopped
1/2 teaspoon of freshly grated ginger
1 teaspoon of ground tumeric
1 teaspoon of garam masala
1/2 teaspoon chilli powder (or to taste)
2 teaspoons salt
2 ripes tomatoes or 1/4 cup hot water
squeeze of lemon juice
Top and tail
beans and cut into bite size pieces. Heat the
ghee or oil and fry the onion and ginger over
low heat until onion is golden. Add tumeric,
garam masala, chilli powder and salt and fry
for 2 minutes. Add tomatoes or water and cook
stirring, until tomatoes are cooked into a pulp
and most of the liquid evaporates. Add beans
and stir well, partially cover pan with lid
and cook until beans are just tender. Do not
over cook. Stir in lemon juice to taste.
We ate this
as an accompaniment to dahl on rice. I am planning
to turn this into an indian feast for some friends
on Tuesday by up serving tonnes of papodams,
breads, scoops of yoghurt and pickles...
from the
all good Charmaine Solomon's The Complete Asian Cookbook
|