Bihari French Cut Green Bean Masala Food
BIHARI GREEN BEANS MASALA
This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. "It is an everyday, simple dish that is several hundred years old," said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. "The string beans will plump up, and absorb some of the sauce," said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.
Provided by Elaine Louie
Categories dinner, lunch
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
- Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
- Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
- Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 490 milligrams, Sugar 5 grams, TransFat 0 grams
BIHARI GREEN BEANS MASALA
Steps:
- 1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish. 2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes. 3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes. 4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. Serve over plain cooked rice.
GREEN BEAN CURRY
I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.
Provided by AlliePeacock
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g
GREEN PEAS MASALA
Make and share this Green Peas Masala recipe from Food.com.
Provided by Pesto lover
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and add cumin seed. As soon as it sputters, add onion and cook about 5 minutes, until translucent.
- Add tomatoes and cook 2 minutes.
- Add water, turmeric, garam masala, salt and red chile powder. Let boil for 5 minutes.
- Add peas and continue cooking until tender, about 7 min for frozen and about 10 min for fresh peas.
- Add milk and cook 3 min more.
- Serve, with cilantro leaves sprinkled on top.
Nutrition Facts : Calories 116, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.5, Sodium 21.7, Carbohydrate 17.4, Fiber 5.2, Sugar 8.1, Protein 5.5
PRAWN AND GREEN BEAN MASALA
Fresh prawns cooked with garam masala spices, green beans, leeks, spinach and mushrooms. Finished with tomato and cream, this easy and delicious meal is über-umami.
Provided by CarolineOYum
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat sauté oil, masala, onion, leek, mushrooms, red pepper, garlic and beans. Stir until the onions are glassy.
- Add prawns and stir for about five minutes, just until the prawns curl.
- Add spinach and allow to wilt for a minute or two while stirring.
- Add tomatoes and stir until heated.
- Stir in cream for a minute.
- Serve on rice. In my pictures you'll see brown basmati.
Nutrition Facts : Calories 686.7, Fat 38.9, SaturatedFat 12.1, Cholesterol 428.9, Sodium 1783.2, Carbohydrate 37.4, Fiber 9, Sugar 14.4, Protein 50.9
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