Indian Green Beans And Peas Recipes

SPICY INDIAN (GUJARATI) GREEN BEANS

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.

INDIAN GREEN BEANS AND PEAS

Steps:

• Heat oil in a saucepan on medium heat. Test the heat by adding one cumin seed to the oil. if the cumin seeds crackles then oil is ready.
• Add cumin, asafoetida, red chillis and white lentil.
• Stir fry for 30 seconds. Stop if white lentil changes color.
• Add green beans and peas and mix it well. Cover the pan turn the heat down a bit, between medium and low. (Before adding beans and peas make sure you wash them with cold water).
• Let it cook for 5 to 6 minutes or until the beans and peas are tender. Make sure you stir in between while it is being cooked.
• Remove the cover and add turmeric, red chilli powder, coriander powder and salt.
• Let the beans cook without cover and make sure you keep mixing for all the spices to blend inches
• Keep stirring for the next 2 to 3 min make sure it does not stick to the pan.
• Turn off the heat and add lemon juice.
• Serve with roti's.

INDIAN BEEF AND PEAS

Steps:

• In a skillet set over medium-high heat, add the oil. When it's hot, add the ginger and onions and cook until softened and beginning to turn golden, about 3 minutes. Add the curry leaves, garam masala, mustard seeds and cardamom seeds, and cook for 20 seconds. Add the ground beef, sprinkle with salt and stir to break up any chunks. Continue to cook until the beef is cooked through, about 8 minutes. Stir in the peas and cook until they turn bright green, about 2 minutes.
• Place a stovetop steamer over medium-high heat and bring to a boil. Add the cabbage leaves and steam until bright green and tender, 2 to 3 minutes. Place them on a platter and spoon the beef on top. Garnish with green chilies and lemon wedges.

AMAZING PEAS (INDIAN)

Steps:

• heat oil in large frying pan on medium-high heat.
• when hot, put in the aesofetida and then a second later the mustard and cumin seeds.
• when the mustard seeds start popping, toss in the curry leaves.
• stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
• stir for a minute until the peas are fully defrosted.
• add 4 tbsp water and bring to a boil.
• cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
• uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.