Thursday, April 30, 2009

Pondicherry Green Beans


RCI or Regional Cuisines of India is one of my favorite events. It has given me an opportunity to explore the cuisines of unknown parts of India. Though Pondicherry - now, puducherry is very well known place for Auroville, Aurobindo Ashram, serenity beach and the French influence, I wasn't familiar with its food heritage. Lavi and Lakshmi have given me this opportunity. Thanks, so much, both of you!!

This recipe is from the book "A taste of Madras" by Rani Kingman. I borrowed this book from our local library.

Pondicherry Green Beans
Ingredients
1 lb frozen French Style cut green beans
1/2 tsp chili powder/paprika
2 tbsp yogurt
1/2 cup milk
1/2 tsp coriander-cumin powder

Tempering
2 tsp oil
1/2 cup onion, thinly sliced
1/2 tsp cumin seeds
1/2 tsp turmeric powder

Garnish
A dash of black pepper powder
Method
1. Whisk yogurt and milk together. Set aside.
2. Heat oil in a kadai or wok.
3. Add all the ingredients for tempering. Saute till onion is soft.
4. Now add green beans, chili powder. Saute for 5 minutes.
5. Stir in coriander-cumin powder and salt to taste.
6. Now add yogurt+milk mixture. Lower the flame. Let it cook till the liquid evaporates.
7. Garnish with a dash of black pepper powder.
Note -
1. Though I have mostly followed the recipe from the book "A taste of Madras - by Rani Kingman", I have tweaked it a tiny bit as far as the method is concerned.
2. As you know that Pondicherry cuisine is influenced by French Cuisine. But adding french cut green beans is just my whim as it is readily available in the frozen vegetables section of the American supermarkets. The original recipe didn't mention it. And you can use regular, fresh green beans, chop it per your own liking.

Credits -

This post is my entry to Lavi's RCI - Pondicherry
RCI event is started by Lakshmi of Veggie Cuisine.

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