Beans with Mustard Seeds & Almonds
This preparation of succulent green beans is typical of Bengal.
The selection of ingredients and their chopping, Roasting and grinding
is a well-defined ritual in Bengal. Vegetables are chosen for their
freshness, color, texture and shape. Use the most tender beans for
this dish and try serving it with Indian couscous. This recipe copyright
1995 by Culinary Alchemy, Inc.
- 1 pound green beans, broken into 1 1/2-inch pieces
- 1/4 teaspoon salt
- 1 Tablespoon vegetable oil
- 1/4 teaspoon kalonji seeds
- 1 teaspoon brown mustard seeds
- 1/4 medium onion, peeled and sliced
- 3 cloves garlic, peeled and minced
- 1/4 teaspoon cayenne
- 1/2 teaspoon turmeric
- Juice of 1/2 lemon
- 1/4 teaspoon black pepper, freshly ground
- salt to taste
Fill a large pot with enough water to cover the beans and bring to
a boil. Add the beans and 1/4 teaspoon salt. Boil for 3 minutes. Drain
and set aside.
- 3 Tablespoons blanched slivered almonds, toasted and coarsely
In a large skillet, heat the oil over medium-high heat. Add the
kalonji and mustard seeds, stir until they begin to pop, about 30
seconds. Add the onion and saute until it begins to brown, about
Add the garlic and cook another 2 minutes. Add the cayenne and
turmeric, stir a few times, add the green beans and lemon juice.
Stir and cook until the beans are heated through, about 2 minutes.
Stir in the black pepper and salt to taste.
Serve garnished with almonds.