Good-Cooking - Farashi Beaner Chochori
Yield: 4 servings 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 b...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goodcooking.com.
Cooking tools:
- Spice grinder
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Kitchen timer
Ingredients
- Yield: 4 servings
- 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
- 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.
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