Recipe sent by Sub-Rosa:
Gujerati Green Beans
Here’s what you need:
1 pound fresh green beans
1 good sized shallot, peeled and coarsely chopped
4 Tbsp. vegetable oil
1 Tbsp. whole black mustard seeds
1 tsp. ground cumin seeds, toasted
2 cloves garlic, peeled and minced
½ - 1 diced jalapeño pepper
Here’s what you do:
1. Lay a row of beans. Trim the ends. Do them all that way.
2. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold running water. Set aside.
3. Heat the oil in a large fry pan over a medium heat. Sautee the shallots - when hot, put in the mustard seeds. As soon as they begin to pop (watch out, those mustard seeds really do jump out), put in the garlic and the jalapeño. Stir the garlic pieces around until they turn light brown. Work fast - you don’t want to burn these ingredients.
4. Put in the green beans, salt and sugar. Stir to mix. Turn the heat to medium-low. Add 2 Tbsp. water. Toss in the ground cumin (and the coconut if you are adding this ingredient) and stir. Cover and cook the beans for 7 to 8 minutes or until they have absorbed the flavor of the spices. Add the black pepper to taste, mix and serve.
Inspired by Madhur Jaffrey (but then, she always inspires us)