Prep 10 mins
Cook 15 mins
A "celebrity" recipe from author Chitra Divakaruni.
- 2 tablespoons corn oil
- 5 -10 black peppercorns (depending on how hot you like it)
- 1 1⁄2 teaspoons sesame seeds
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
- 1 (1/2 inch) pieceunpeeled gingerroot, chopped
- 1 small red onion, cut into long thin wedges
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cayenne pepper (optional)
- 1⁄4 lb fresh green beans, ends trimmed
- 1 red bell pepper, seeded and cut into thin strips
- 1 yellow bell pepper, seeded and cut into thin strips
- 1⁄4 teaspoon sugar
- In large nonstick pan, heat oil over medium heat.
- Keep lid handy.
- Combine peppercorns, sesame seeds, cumin seeds and mustard seeds.
- Add to oil.
- Immediately turn heat to low and cover.
- (Seeds will sputter and pop, so be careful.) After a few seconds, seeds will have browned.
- Add ginger and onion.
- Saute over medium-high heat until onions are golden.
- Add turmeric and cayenne pepper.
- Stir well and saute for 2 minutes.
- Add green beans, turn heat to high and saute until beans turn bright green.
- Reduce heat to medium and continue cooking for 5 minutes.
- Add bell peppers, salt to taste add sugar.
- Saute on high until peppers and beans are slightly browned.
- Reduce heat to medium and cook until vegetables are cooked but still crisp, about 5 more minutes.
I liked the flavors, but I think the recipe needs some changes. First, the amount of time specified for cooking this dish after the onions are golden is so great that the onions cannot but burn, particularly because part of the cooking time is at high temperature. Second, unless you really like peppers, I recommend using twice as many stringbeans and eliminating the yellow peppers.