Greg's spiced beans
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This is an alternative to my first spiced green beans recipe. I haven't made up my mind which I prefer, nor even if I should prefer one over the other.

quantity       ingredient       step
20 g       ginger       1
20 g       garlic       1
4 g       fresh medium hot red chilies, or       1
0.4 g       hot chili powder       1
      oil for frying       1
5 g       black mustard seed       2
400 g       canned tomatoes (small can, about 240 g tomato)       3
1.5 g       curry leaf (about 1 stalk)       3
8 g       salt       3
300 g       fresh green beans       4
      fresh coriander leaves       5


Start 45 minutes before serving.

  1. Finely chop ginger, garlic and chilis and fry in oil.
  2. When nearly done, whole black mustard seed and continue frying until warm.
  3. Blend the tomatoes with juice in a blender. When the mustard seeds start to pop, add tomatoes, curry leaves and salt. Bring to the boil.
  4. Meanwhile, chop the beans into lengths of about 10 cm. Add to the mixture, cover and simmer for 5 to 10 minutes. They should still be crunchy.
  5. Garnish lavishly with chopped coriander leaves and serve.

This dish can be quite raw; the original recipe hardly cooked the beans at all. Arguably they shouldn't be simmered, but I find them better that way.

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