Gujarati-Style Green Beans
A simple yet delicious way to cook green beans with mustard seeds and garlic. Goes well with Indian meals and with grilled and roasted meats.
Ingredients
- 450 g green beans
- 4 tbsp vegetable oil
- 1 tbsp black mustard seeds
- 4 garlic cloves
- 0.5-1 dried hot red chilli
- 1 tsp salt
- 0.50 tsp sugar
- — black pepper
Equipment
- pot
- colander
- frying pan
About
Gujaratis often cook green vegetables with a little bicarbonate of soda to preserve their bright colour. Instead, blanch the beans and rinse them quickly under cold running water — this works equally well. If you do not want the beans to be hot, either omit the red chilli or discard all its seeds and use just the skin for flavour.
Instructions
Trim the 450 g green beans and cut them into 2.5 cm lengths.
Drop them into a pot of boiling water and boil rapidly for 3-4 minutes or until just tender. Drain immediately in a colander and rinse under cold running water. Set aside.
Heat the 4 tbsp vegetable oil in a large frying pan over a medium flame. When hot, put in the 1 tbsp black mustard seeds . As soon as they begin to pop, put in the 4 garlic cloves (peeled and very finely chopped). Stir until they turn light brown. Put in the crushed 0.5-1 dried hot red chilli (coarsely crushed in a mortar) and stir for a few seconds. Put in the green beans, 1 tsp salt , and 0.50 tsp sugar . Stir to mix.
Reduce the heat to medium-low. Stir and cook for 7-8 minutes or until the beans have absorbed the flavour of the spices. Add freshly ground black pepper to taste, mix and serve.
View Cooklang Source
---
title: Gujarati-Style Green Beans
description: "A simple yet delicious way to cook green beans with mustard seeds and garlic. Goes well with Indian meals and with grilled and roasted meats."
servings: 4
total time: 25 minutes
prep time: 10 minutes
cook time: 15 minutes
tags: [green beans, indian, side dish, vegetarian]
cuisine: Gujarati Indian
difficulty: easy
long_description: "Gujaratis often cook green vegetables with a little bicarbonate of soda to preserve their bright colour. Instead, blanch the beans and rinse them quickly under cold running water — this works equally well. If you do not want the beans to be hot, either omit the red chilli or discard all its seeds and use just the skin for flavour."
---
Trim the @green beans{450%g} and cut them into 2.5cm lengths.
Drop them into a #pot{} of boiling water and boil rapidly for ~{3-4%minutes} or until just tender. Drain immediately in a #colander{} and rinse under cold running water. Set aside.
Heat the @vegetable oil{4%tbsp} in a large #frying pan{} over a medium flame. When hot, put in the @black mustard seeds{1%tbsp}. As soon as they begin to pop, put in the @garlic cloves{4} (peeled and very finely chopped). Stir until they turn light brown. Put in the crushed @dried hot red chilli{0.5-1} (coarsely crushed in a mortar) and stir for a few seconds. Put in the green beans, @salt{1%tsp}, and @sugar{0.5%tsp}. Stir to mix.
Reduce the heat to medium-low. Stir and cook for ~{7-8%minutes} or until the beans have absorbed the flavour of the spices. Add freshly ground @black pepper{} to taste, mix and serve.