Yield: 4 servings
|2 tablespoons||Sesame seeds; (30 g.)|
|3 tablespoons||Oil; (45 ml.)|
|¼ teaspoon||Mustard seeds; (1 g.)|
|6||Flakes; (12 g.) garlic,|
|; chopped fine|
|2||Red chillies; coarsely chopped|
|½ teaspoon||Turmeric powder; (2 g.)|
|1 teaspoon||Coriander powder; (5 g.)|
|450 grams||Frozen sliced green beans; defrosted and|
|¾ teaspoon||Salt or to taste; (4 g.)|
|1 tablespoon||Desiccated coconut; (15 g.)|
HEAT an iron griddle or a heavy bottomed pan over medium heat and dry-roast the sesame seeds until they are lightly browned, stirring constantly.
Transfer them to a plate and allow to cool. Heat the oil over medium heat and season with mustard seeds. When they splutter, add the garlic and fry till light brown. Add the red chillies, turmeric powder and coriander powder. Stir briskly and add the beans and salt. Saut well. Lower the heat and cover the pan tightly. Cook until the beans are tender or for 15 to 20 minutes, stirring occasionally. Grind the sesame seeds and the coconut in a coffee grinder and stir into the beans. Remove the pan from the heat.
Serve with chicken tikka masala, murgh musallam or shahi korma.
Converted by MC_Buster.
NOTES : (Sliced green beans are braised with a few spices, then tossed in roasted, ground sesame seeds to create the unique flavour of this dish.) Converted by MM_Buster v2.0l.