This is my version of Madhur Jaffrey's recipe that I modified a little. It is a really good accompaniment to all Indian dishes, grilled or in a salad. Easy to prepare with just a few ingredients and irresistibly delicious!
You will need
5 tbsp canola oil
1 ½ tbsp mustard seeds
1.1 lbs frozen French green beans/Haricots Verts, thawed and cut into 2 parts
1 whole dried Kashmiri chili pepper, crumbled into pieces
1 tsp Kosher salt
Freshly ground black pepper
6 cloves of garlic, grated on the coarse side of the grater or finely chopped
2 – 3 tsp honey
How to make it
1. Prepare all the ingredients.
1.1 lbs frozen French green beans/Haricots Verts, thawed and cut into 2 parts
1 whole dried Kashmiri chili pepper, crumbled into pieces
6 cloves of garlic, grated on the coarse side of the grater or finely chopped
2. Heat up the oil in a spacious frying pan and add the mustard seeds. Sauté while stirring for a minute.
5 tbsp canola oil
1 ½ tbsp mustard seeds
3. Add Haricots Verts and chili and sauté while stirring for 7 minutes.
1.1 lbs frozen French green beans/Haricots Verts, thawed and cut into 2 parts
1 whole dried Kashmiri chili pepper, crumbled into pieces
4. Add Kosher salt, a generous amount of freshly ground black pepper, and garlic. Sauté while stirring for 1 minute.
1 tsp Kosher salt
Freshly ground black pepper
6 cloves of garlic, grated on the coarse side of the grater or finely chopped
5. Add honey and sauté while stirring for another 2 minutes.
2 – 3 tsp honey
6. Taste and adjust the seasoning if necessary.
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