The classic combination of green beans and almonds gets the masala treatment in this easy to make side dish. Green beans are simmered until tender in a velvety coconut milk sauce laced with the warmth of traditional North Indian spices. Lavish and rich enough for a posh dinner yet simple enough to make every day, this vegetarian dish fits the bill for any occasion.
I thought I got this recipe from my long lost copy of Julie Sahni's 1980 cookbook Classic Indian Cooking. A brief perusal of the internet and this recipe turns up in a 2010 article about Julie Sahni in the New York Times. I really must replace my copy of Classic Indian Cooking. The recipes are somewhat westernized in techniques and flavor but easily tweaked to make them more Desi. Over the years I've heavily embellished and adapted Ms. Sahni's original recipe to suit my family's tastes.
Bihar is a region of North India just south of the Nepal border. It is a land of fertile subtropical plains where the river Ganges pours down from the Himalayas into India. I'm not really familiar with Bihari cuisine except to say it is largely vegetarian, uses a lot of besan (chickpea flour), and features smoked chilis for seasoning. The only Bihari food I've had the opportunity to sample was an interesting drink made from besan and a besan stuffed paratha.
1/2kg/1lb green beans, tops and tails removed and cut into one inch pieces
3 TBS cooking oil
3/4 C onion, finely diced or ground
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
2 tsp coriander/dhania ground
2 tsp cumin/jeera. ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1/4 tsp turmeric/haldi
1 can coconut milk (400ml)
2 tsp lime/nimbu juice
3 TBS chopped cilantro/dhania leaves (optional)
9-10 almonds, roughly chopped (optional)
salt as required
Here's what to do:
1) In a kadhai or large heavy bottomed skillet heat oil for 5 minutes. Fry almonds until golden and set aside if using. Add onions to same oil in pan with 1 tsp salt fry until just translucent.
3) Add coconut milk and green beans to fried onion and spice mixture. Stir well and bring to a boil. Reduce heat to medium and simmer covered until to desired tenderness. This usually takes about 10 to 12 minutes.
4) Add lime juice and cilantro leaves to dish if using and stir well. Salt to taste and garnish with almonds if desired.
|Our little teepee trellis of green beans.|
I have been notified that I have been nominated for the "Best Food Blog" AND "Best New Blog" awards on the nepaliaustralian blog so get on over there and vote for my blog if you choose at:
Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.