Farashi beaner chochori
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Mustard oil |
| ¼ | teaspoon | Five spice powder |
| 1 | teaspoon | Green chile, seeded & minced |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2½ | cup | Green beans, sliced |
| 1 | teaspoon | Black mustard seeds, ground & mixed with |
| 2 | teaspoons | Water & allowed to stand for 30 minutes |
| 2 | tablespoons | Poppyseeds, white, made into a paste |
| Cilantro, for garnish | ||
Directions
Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.
Add poppyseed paste* & simmer, covered, until the beans are tender.
Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.
*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
* CROSSPOSTED Submitted By INTERCOOK On 11-16-95
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