Tuesday, March 14, 2017

Delhi style green beans

  • Kosher salt 
  • 1 pound green beans, trimmed and cut into 1-inch pieces 
  • 2 tablespoons olive or peanut oil 
  • Generous pinch of ground asafetida (available at Indian markets or kalustyans.com
  • 1/2 teaspoon whole cumin seeds 
  • 1 to 3 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped 
  • 2 teaspoons peeled and finely chopped fresh ginger (from a 1-inch piece) 
  • 1 teaspoon ground coriander
  • Bring a large pot of salted water to a boil. Add beans and cook until bright green and tender, about 5 minutes. Drain. 

  • Heat oil in a medium skillet over medium-high; add asafetida. A few seconds later, add cumin seeds and let sizzle a few seconds. Remove from heat; add chiles and ginger. Stir a few times, then return to medium-low heat. 

  • Add beans, 3/4 teaspoon salt (or to taste), and coriander. Cook, stirring, 2 to 3 minutes. Add 2 tablespoons water, cover, reduce heat to low, and cook 5 minutes more. Serve hot or room temperature.

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