Thursday, June 9, 2011

Tangy Green Beans

Another 5 ingredient fix. I came up with this recipe while trying to cook some quick vegetable for A's lunch. Aamchur adds a nice tang to the green beans.

Green Beans - 25, ends trimmed and cut in half
Shallot -1, thinly sliced
Roasted Cumin Powder - 1/2 tsp
Aamchur / Dried Mango Powder - 1 tsp
Olive Oil - 1/2 tbsp
Water - 1/4 cup

Heat oil in an iron skillet. Add the shallot and saute till it gets slightly caramelised.

Add the green beans, cumin powder and salt. Cook on high flame for a few minutes.

Add water and cover and cook for 3 minutes.

Remove the cover, add aamchur and saute for a minute more. (The beans should remain crunchy and should not be overcooked).

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