05 September 2009

Masaledar sem (Spicy beans)

Adapted from Madhur Jaffrey's Indian cooking

Serves 4
2 cups of string beans, ends removed
1 cup of frozen veggie mix, in this case it was a mix of carrots, red pepper and broccoli
1 tsp cumin
1 tsp roasted and ground cumin
1/4 tsp turmeric
3 cloves of garlic, minced
1 inch piece of ginger, minced
1 can of diced tomatoes
crushed red pepper
1 lime
salt and pepper to taste

Heat oil and add ginger, garlic and crushed red pepper. Add tomatoes and turmeric and cook until most of the water is cooked off. Add beans, veggie mix and a little water with salt to taste. Lower the heat, cover and cook until veggies are done, about 5-7 mins. Add lemon juice, roasted ground cumin and a generous amount of ground black pepper and cook uncovered over high heat until most of the liquid has been cooked off. Garnish with chopped coriander and serve.

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