Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1 teaspoon 5ml Black mustard seeds

  3. 1/2 cup 31g / 1.1oz Onion-finely chopped

  4. 1 teaspoon 5ml Fresh ginger root - scraped and finely c

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

  7. 1 lb 454g / 16oz Fresh green beans - trimmed and cut cros Paper thin rounds

  8. 1/4 teaspoon 1 1/3ml Ground red pepper

  9. 1/4 cup 23g / 0.8oz Unsweetened coconut

  10. 2 tablespoons 30ml Fresh coriander-chopped

  11. 2 tablespoons 30ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and fry for 30 seconds. Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the red pepper and fry for 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at once. Foods of the World: The Cooking of India Time-Life Books uploaded by Diane Lazarus


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