Farashi Beaner Chochori Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Mustard oil,
1/4 tsp: Five spice powder,
1 tsp: Green chile, seeded & minced
1/4 tsp: Turmeric,
1/4 tsp: Salt,
1 tsp: Sugar,
2 1/2 cup: Green beans, sliced
1 tsp: Black mustard seeds, ground, & mixed with
2 tsp: Water & allowed to stand, for 30 minutes
2 tbsp: Poppyseeds, white, made into, a paste
Cilantro, for garnish
Directions:
Heat oil in a skillet over medium low heat. Add five spice & green
chile & fry for a few seconds. Add turmeric, sugar, salt & stir in
the green beans, water & mustard paste.
Add poppyseed paste* & simmer, covered, until the beans are tender.
Remove from heat & let stand for 15 minutes to allow the sauce to
thicken. Garnish with cilantro & serve.
*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb
water & grind into paste.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
chile & fry for a few seconds. Add turmeric, sugar, salt & stir in
the green beans, water & mustard paste.
Add poppyseed paste* & simmer, covered, until the beans are tender.
Remove from heat & let stand for 15 minutes to allow the sauce to
thicken. Garnish with cilantro & serve.
*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb
water & grind into paste.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp