Ingredients:
Butter: 4 tb
Black mustard seeds: 1 ts
Onion: 1/2 cup
Fresh ginger root: 1 ts
Salt: 1 ts
Black pepper: 1/2 ts
Green beans: 1 lb
Red pepper: 1/4 ts
Unsweetened coconut: 1/4 cup
Fresh coriander: 2 tb
Lemon juice: 2 tb
The Steps:
Pre - Preparation :
1) Chop the onion fine and scrape and chop ginger
fine.
2) Grind the peppers and trim the beans and cut them
crosswise into
paper-thin rounds.
3) Chop the coriander.
Preparation :
1) In a 10-inch heavy skillet or 12-inch wok, heat
the butter over
moderate heat until a drop of cold water flicked
into it splutters instantly.
2) Add the mustard seeds and fry for 30 seconds.
3) Thoroughly stir in the onions, ginger, salt and
pepper, and drop in
the green beans.
4) Stirring constantly, add the red pepper and fry
for 5 mins longer.
5) Add the coconut and coriander, reduce the heat to
low, and cover
the pan.
6) Stirring occasionally, cook for 10 mins more, or
until the beans
are tender.
7) Sprinkle with lemon juice, taste for seasoning,
and serve at once.
Calories: 853
Suggested Accompaniments:
Rotis
Left - Over Ideas :
Samosa filling