You are here

Green Beans With Ginger

Madhuri.Dixit's picture
Ingredients
  Fresh green beans 1 1⁄2 Pound
  Ginger piece 1 , peeled and coarsely chopped (About 2 Inches Long And 1 Inch Wide)
  Vegetable oil 6 Tablespoon
  Ground turmeric 1⁄4 Teaspoon
  Chopped chinese parsley 3 Tablespoon (Fresh Coriander Greens Or Cilantro)
  Ground cumin 1 Teaspoon
  Ground coriander 2 Teaspoon
  Garam masala 1 1⁄4 Teaspoon
  Lemon juice 2 Teaspoon (Or To Taste)
  Salt 1 Teaspoon (Or To Taste)
Directions

Wash the green beans and trim the ends.
Slice into fine rounds, 1/8 to 1/4 inch thick.
When all the beans are chopped, set aside in a bowl.
Put the ginger in the blender with 3 tablespoons of water and blend at high speed until it is a smooth paste.
Heat the oil in a 10-inch skillet over medium heat.
While it is heating, pour in paste from blender and add turmeric.
Fry, stirring constantly, for 2 minutes, then add the sliced green chilies and the parsley, and after another minute, put in the green beans and continue cooking and stirring for about a minute.
Add the cumin, coriander, 1 teaspoon of the garam masala, lemon juice, salt, and 3 tablespoons of warm water.
Cover skillet, turn flame very low, and let beans cook slowly for about 40 minutes, stirring every 10 minutes or so.
To serve: These beans can easily be cooked in advance and reheated.
Serve them in a warm dish, with 1/4 teaspoon garam masala sprinkled on top.
They go well with nearly all meat and chicken dishes.
They can be eaten with plain boiled rice and Moong Dal, or served with hot pooris or parathas or chapatis.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
50 Minutes

Rate It

Your rating: None
3.96154
Average: 4 (13 votes)