RECIPE: Masala Barbatti Sabji (Spiced Green Beans), India (Vegan)

[Guest guest]

This dish comes from Rajasthan and is said to be a 'Marawadi-style' dish.

Recommended.

 

MASALA BARBATTI SABJI - INDIA (VEGAN)

(Spiced Green Beans)

 

This is almost a direct steal from Yamuna Devi's _The Best of Lord Krishna's

Cuisine_

(1991), veganized and with comments/method by yours truly.

 

OK, for this you need fresh green beans - in this case frozen just won't do the

trick, I'm

afraid. But, assuming you have them, here goes:

 

1 lb tripped green beans, cut *crossways* into 1/4-inch rings (Nope, don't cheat

- it really

makes a difference to texture, cooking time, `mouth feel' and, I swear, taste to

do it this

way.)

3 Tbsp (or as little as you can get away with) cooking oil

2 tsp black mustard seeds

1 tsp cumin seeds

1/2 tsp crushed dried chilies (some may want a little more; I was feeling

fragile)

12 cup water

1 tsp ground coriander

1 tsp salt

1 tsp sugar (yes, do add it - it makes a difference)

 

Put a heavy skillet over medium-high heat and when it starts to heat add the

oil. When

hot, add the mustard and cumin seeds and the dried chilies and stir until the

mustard

seeds start to pop (stand back!).

 

Now add those cute little rings of green beans and stir-fry for about 2 minutes

- And keep

them moving in the pan, making sure all are coated in the spices and oil and

none start to

burn.

 

Pour in the water and immediately, turn heat to medium, and put the lid on and

cook for

around 8 to 10 minutes tops - until the beans are almost tender (they should

still have a

bit of crunch, as if they were intended for a Chinese stir-fry).

 

With the lid Off, raise the heat and add the coriander, salt and sugar. STir

well, and wait

until the water evaporates and the beans just start to think about sizzling.

 

These are simple and much tastier than I would have imagined. A keeper!

 

We had this for our lunch today with brown basmati rice and Chana Dhal (see

recipe file).

 

Best love, Pat / veggiehound