Wednesday, September 23, 2009

Green Beans with Tomato (Lilva Nu Shaak)

Lately I have been stocking up my pantry for Indian food. This is mostly due to the acquisition of 660 Curries by Raghavan Iyer. Also because Indian food is my favorite food in the universe. This recipe calls for asafetida (or hing). We found it pretty quickly in our local Indian store. You can also order spices like these on the internet. I made a special order with several spices in recipes I wanted to try like mango powder, jaggery, asafetida, and a few others to make it worth the shipping.

Today's recipe was Green Beans with Tomato (Lilva Nu Shaak) from 660 Curries.

Taste: 4.5 (The flavor of the spice was just right. It tasted like Indian food, not some hacked together Indian-like food with loads of curry powder.)
Ease of Preparation: 4 (My only issue with this dish is green beans are kind of putsy to trim and cut into 1/2 inch pieces)
Nutritional Value: 4 (green beans and tomatoes!)
Maddie Friendliness: 2 (she only ate the rice)
Cost of Ingredients: 4
Overall: 3.7

And now for the recipe!

2 tbsp canola oil
1 tsp yellow or black mustard seeds
1 tsp cumin seeds
2 tsp ground coriander
1 1/2 tsp sea salt or coarse kosher salt
1 tsp ground cumin
1 tsp cayenne pepper (I halved this [1/2 tsp] and it was still really spicy)
1 tsp white sugar, packed brown sugar, or jaggery
1/2 tsp ground turmeric
1/2 tsp asafetida
1 pound green beans, trimmed and cut into 1/2 inch pieces
1 medium tomato, coared and cut into 1/2 inch cubes
2 tbsp chopped fresh cilantro for garnish

  1. If serving with rice, start the rice.
  2. Heat the oil in a saucepan over medium-high heat.
  3. Add the mustard seeds and cover the pan. They will pop like popcorn. Wait until the mustard seeds have stopped popping.
  4. Add the cumin seeds. They will instantly turn reddish-brown.
  5. Take the saucepan off of the heat.
  6. Add the rest of the spices.
  7. Add the beans. Stir to coat the beans with the spices.
  8. Pour in one cup of water and add the tomato.
  9. Cover the pan and reduce the heat to medium-low.
  10. Simmer for 10-12 minutes.
  11. Spoon over the rice and garnish with cilantro.

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