Saturday, October 27, 2007
Indian Stir-Fried Long Beans
(This is the first of a three part post. Just think of it as quasi-indian food for dummies.)
Remember long beans? They're back.
Take a pinch of black mustard seeds, cumin, fennel, fenugreek and nigella. Set aside.
Grate enough garlic to yield a teaspoon.
Mince up half of an onion.
Take the long beans, trim the ends and cut into one inch pieces. I used about 12-15 long beans.
Heat up a wok. Add oil and toss in the dried spices and garlic. Saute for 30 seconds. Add the minced onion and cook until the onion has softened.
Toss in the long beans, mix, and add a half cup of water. Bring the water up to a boil. Add a few pinches of salt.
The water will evaporate and cook the beans. It will also create a bit of a thin sauce. This should take 5 minutes or so. At this point, taste a bean and adjust the seasoning. Done!
Long Beans- $0.50
Makes enough to serve two as a side dish.