Thursday, November 22, 2007
An all American feast is incomplete without green beans casserole. Here's mine in its Desi avatar!
1 lb. fresh, tender green beans/Shravan Ghevda/Farasbi/Fansi, both ends removed, chopped
1/2 cup roasted, unsalted peanuts
Salt to taste
1/2 tsp. sugar
1 tbsp coconut, freshly grated (optional)
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
2 chilies, cut into rounds (Adjust per required heat level)
1. Steam green beans in the pressure cooker. Do not use the weight. You can also put the chopped green beans in a colander. Pour water in a saucepan. Place the colander on the saucepan, making sure that it doesn't touch the water. Steam, covered for 7 - 10 minutes. Make sure that green beans are not over cooked. So keep an eye accordingly.
2. Crush peanuts coarsely in a blender or food processor.
3. When the green beans have cooled down, stir in crushed peanuts, salt, sugar and coconut - if using. Squeeze lemon generously.
4. In a small saucepan, heat oil. Add mustard seeds, cumin seeds, asafoetida and chillies.
5. As the chilies turn color, pour the tempered oil in the green beans mixture.
6. Mix well. Keep covered for at least one hour before serving.
1. This salad is generally served as a part of simple Maharashtrian meal.
2. Choose tender green beans for best result.