Same ka bhaji

Same ka bhaji

Spicy fried green beans

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Use any kind of beans, such as broad beans, French beans, string beans or snake beans — they all go well with this type of light spicing.

Ingredients

Quantity Ingredient
500g green beans
1 tablespoon ghee or oil
1 onion, finely chopped
1/2 teaspoon fresh ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon Garam masala
1/2 teaspoon chilli powder, (optional)
2 teaspoons salt
2 ripe tomatoes, chopped
or 60ml hot water
a squeeze lemon juice

Method

  1. Trim the beans, remove the strings if needed, and cut them into bite-sized pieces.
  2. Heat the ghee in a saucepan over medium–low heat and cook the onion and ginger until the onion is golden. Add the turmeric, garam masala, chilli powder and salt and cook for 2 minutes, stirring regularly. Add the tomato and stir-fry until the tomatoes are cooked to a pulp and most of the liquid evaporates. Add the beans and stir well, partially cover the pan, and cook until the beans are just tender — do not overcook. Stir in the lemon juice to taste and serve immediately.

Variation

  • You can make a drier version of this bean recipe by omitting the tomato and lemon juice — this makes the flavour less acidic.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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