This is a recipe I found in a book by the Australian Women's Weekly, which specifies
“snake beans”. As usual, the quantities are just plain wrong; the requirement for
560 g of beans is particularly strange. This is an attempt to improve on them. I also have
an alternative recipe.
quantity |
|
ingredient |
|
step |
12 g |
|
coriander |
|
1 |
40 g |
|
ghee |
|
2 |
15 g |
|
ginger |
|
2 |
15 g |
|
garlic |
|
2 |
5 g |
|
fresh medium hot red chilies, or |
|
2 |
0.5 g |
|
hot chili powder |
|
2 |
|
5 g |
|
black mustard seed |
|
3 |
250 g |
|
fresh green beans (“snake beans”) |
|
4 |
4 |
|
curry leaves |
|
4 |
100 ml |
|
coconut milk, not “lite” |
|
5 |
7 g |
|
salt |
|
5 |
|
|
|
fresh coriander leaves |
|
6 |
Procedure
Start 45 minutes before serving.
-
Dry roast and grind the coriander.
-
Finely chop ginger, garlic and chilis and fry in ghee.
-
When nearly done, add coriander and whole black mustard seed and continue frying until
warm.
-
Meanwhile, chop the beans into lengths of about 10 cm. When the mixture is warm, add
the beans and curry leaves and stir fry for a couple of minutes.
-
Add coconut milk and a little water if necessary, cover and simmer for 5 to 10 minutes.
They should still be crunchy.
-
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.