Recipe by KateL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". Serve these lightly pungent green beans with rice or couscous. Legumes and dairy dishes should be served on the side. It is best to grind the mustard seeds in a clean coffee grinder or other spice grinder.
- 2 tablespoons whole brown mustard seeds (or a combination of brown and yellow mustard seeds) or 2 tablespoons yellow mustard seeds (or a combination of brown and yellow mustard seeds)
- 3⁄4 cup water
- 3 tablespoons mustard oil or 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 1 medium onion, quartered lengthwise and thinly sliced (5 oz.)
- 3⁄4 lb green beans, cut into 1-inch-long pieces
- 1 1⁄4 teaspoons salt
- 1⁄2 cup chopped fresh cilantro (1 oz.)
- 1 fresh hot green chili pepper, cut into long slivers (DO NOT remove the seeds)
Directions See How It's Made
- Put the mustard seeds in a clean spice grinder and grind to a fine powder. Empty into a small bowl. Add 3/4 cup water and let soak for 20-30 minutes. DO NOT STIR. Set the mustard mixture aside.
- Put the oil in a frying pan and set over medium-high heat.
- Add the onion. Saute on medium heat until the onion is soft and just begins to take on color.
- Put in the beans, salt, cilantro, and green chile. Stir for 1 minute.
- Carefully pour the watery top of the mustard mixture over the green beans, making sure to leave all the thick paste behind (you do not need the thick paste). Stir to mix well.
- Bring the beans to a boil. Turn the heat down to low and cover. Simmer very gently for 25 minutes, or until the beans absorb all the spices and lose some of their wetness. Serve hot.