Cooking Tips : Indian meals often need some green vegetables to complement the spicy dishes and to offset the richly flavored sauces.
Serves 6
Long Beans with Tomatoes Ingredients: |
- 1 lb. 2 oz./ 500 g. green beans, cut into 2-inch/ 5-cm lengths
- 2 tbsp. ghee or vegetable oil
- 1-inch/ 2.5-cm piece fresh gingerroot, grated
- 1 garlic clove, crushed
- 1 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
- 1 tsp. ground coriander
- 4 tomatoes, peeled, seeded, and diced
- 2/3 cup vegetable stock
Cooking Instructions: |
- Blanch the beans briefly in boiling water. Drain, then refresh under cold running water and drain again.
- Melt the ghee in a preheated wok or large skillet over medium heat. Add the grated ginger and crushed garlic. Stir, then add the turmeric, cayenne, and ground coriander. Stir over low heat for about 1 minute, or until fragrant.
- Add the diced tomatoes to the wok, tossing until they are thoroughly coated in the spice mix.
- Add the vegetable stock to the wok and bring to a boil, then let simmer over medium-high heat , stirring occasionally, for about 10 minutes, or until the sauce has reduced and thickened.
- Add the beans, then reduce the heat to medium and heat through, stirring constantly, for 5 minutes.
- Transfer to a warmed serving dish and serve at once.
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