Farashi Beaner Chochori
indian, side dish, vegetables
2 tablespoon mustard oil
1/4 teaspoon five spice powder
1 teaspoon green chile, seeded & minced
1/4 teaspoon turmeric
1/4 teaspoon salt
1 teaspoon sugar
2 1/2 cup green beans, sliced
1 teaspoon black mustard seeds, ground - & mix; ed with
2 teaspoon water & allowed to stand - for 30 m; inutes
2 tablespoon poppyseeds, white, made into - a pa; ste
1 cilantro, for garnish
Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.
Add poppyseed paste* & simmer, covered, until the beans are tender. Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.
*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Yield: 4 servings