Gingered Green Beans
Gingered Green Beans make a fast, crunchy side dish to complement the creaminess of Indian Dals. This recipe came from Lord Krishna’s Cuisine-The Art of Indian Vegetarian Cooking. This is an amazing cookbook with simple and complex recipes covering the vast palate of the many different regional cooking flavors across India. Every once in awhile I spend the day making a huge Indian buffet. This is my go to book when I want more depth and flavor than my usual “quick Indian meal” and I make time to learn new cooking techniques. Gingered Green Beans however, are quick to cook and very good. Crisp and flavorful with a gingery punch.
Gingered Green Beans
Prep
Cook
Total
Yield 4 servings
Use water chestnuts or strip of Jicama for fresh crunch in these beans. Use Ghee here as it doesn't compete with the fresh flavor of the beans
Ingredients
- Ghee
- 1 teaspoon Black Mustard Seeds
- thumb size knob of fresh Ginger, peeled and julienned
- 1 pound Green Beans, ends trimmed
- 1 teaspoon Ground Coriander
- 1 can Water Chestnuts, drained or 1 cup Jicama, peeled and cut into matchsticks
- Sea Salt
- juice of 1 Lime
- Fresh Cilantro, chopped
Instructions
- Bring a pot of water to a boil, drop in the Green Beans and cook 1 minute after they return to a boil
- Drain and rinse with cold water
- Heat a dollop of Ghee in a large shallow fry pan and toss in the Mustard Seed
- Let fry for a minute until they pop and toss in the Ginger and Green Beans
- Sprinkle on the Coriander and season with a bit of Sea Salt
- Add the Water Chestnuts or Jicama and heat through
- Squeeze on the Lime Juice and sprinkle with Cilantro
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