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What You Need:
(To Serve: 4)
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4 tablespoons ghee
1 teaspoon black mustard seeds
2 tablespoons urad dal, if available
½ cup finely chopped onions
1 teaspoon scraped, finely chopped fresh ginger root
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound fresh green string beans, trimmed and cut crosswise into paper-thin rounds
¼ teaspoon ground red pepper
¼ cup finely grated fresh coconut
2 tablespoons finely chopped fresh coriander (cilantro)
2 tablespoons fresh lemon juice
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Translate this recipe:
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| How To Cook: |
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1. In a 10-inch karhai or heavy skillet, or a 12-inch wok, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and dal and fry for 3 minutes, until the dal browns lightly. (If dal is not available, fry the mustard seeds alone for 30 seconds.)
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2. Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the red pepper and fry 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and cover the pan. Stirring
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3. Sprinkle with lemon juice, taste for seasoning, and serve at once.
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