Gujarati Green Mung Beans With Green Masala Paste Recipes
SPICY INDIAN (GUJARATI) GREEN BEANS
Indian green bean side dish.
Provided by CEESHOUSE
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
- Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.
Nutrition Facts : Calories 171.4 calories, Carbohydrate 10.7 g, Fat 14.4 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 589.2 mg, Sugar 2.3 g
BIHARI GREEN BEANS MASALA
This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. "It is an everyday, simple dish that is several hundred years old," said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. "The string beans will plump up, and absorb some of the sauce," said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.
Provided by Elaine Louie
Categories dinner, lunch
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
- Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
- Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
- Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 490 milligrams, Sugar 5 grams, TransFat 0 grams
GUJARATI GREEN MUNG BEANS WITH GREEN MASALA PASTE
Number Of Ingredients 10
Steps:
- 1. Prepare the masala paste. Then, place the dal, water, masala, paste, turmeric, and salt in a pressure cooker and cook it over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove the pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and creamy if not, cover and simmer until soft, about 10 minutes. Transfer to a serving dish, cover and keep warm.2. Heat the oil in a small nonstick saucepan over medium-high heat, add the red chili peppers and using the chiles whole, stand back from the pan in case they burst.) Remove from the heat, add the asafoetida, then lightly mix into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GARAM MASALA GREEN BEANS
Make and share this Garam Masala Green Beans recipe from Food.com.
Provided by VegSocialWorker
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, garlic, garam masala, mustard seeds, green beans, salt and 1/4 cup water in large skillet.
- Cover, and simmer over medium-low heat 5 minutes, or until beans are just tender.
- Uncover skillet, and increase heat to medium high. Cook 3 minutes or until liquid has evaporated.
- Sauté 3 minutes more, until beans start to brown.
- Remove from heat, stir in lemon juice and serve.
GUJARATI GREEN MUNG BEANS WITH GREEN MASALA PASTE
Number Of Ingredients 10
Steps:
- 1. Prepare the masala paste. Then, place the dal, water, masala, paste, turmeric, and salt in a pressure cooker and cook it over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove the pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and creamy if not, cover and simmer until soft, about 10 minutes. Transfer to a serving dish, cover and keep warm.2. Heat the oil in a small nonstick saucepan over medium-high heat, add the red chili peppers and using the chiles whole, stand back from the pan in case they burst.) Remove from the heat, add the asafoetida, then lightly mix into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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