Green beens with Red Pepper and Coconut, Quinoa Upma [ Ameesha Joshi ]

Green beens with Red Pepper and Coconut

Spices and delicate flavorings give out-of-the-ordinary appeal to familiar vegetables, as in this delicious selection.

4 ½ tbsp          ghee or 2 tbsp unsalted butter and 2 tbsp oil
3 tsp                black mustard seed
6 tbsp              yellow split mung beans (optional)
1 ½ cups         chopped onion
3 tsp                finely chopped fresh ginger
½ tsp               cayenne pepper
4 cups             green beans snapped
1 ½ cups         red pepper sliced
1 tsp                salt
½ cup              water
1 ½ cups         corn kernels
1 cup               shredded unsweetened coconut
4 ½ tbsp          lemon juice

1.    Melt the ghee (or butter and oil) in a large frying pan.
2.    Add mustard seed and stir over a medium heat for about 2 minutes or until seeds begin to pop.
3.    Stir in the mung beans (optional), onion and ginger over a medium heat for about 2 minutes or until the onion is soft.
4.    Stir in cayenne, green beans, red pepper, salt and water and stir over medium heat for about 3 minutes or until beans are tender. Add more water if required and adjust seasoning.
5.    Stir in the corn, coconut and lemon juice over a high heat for about 1 minute or until heated through.

1 comment:

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