An incendiary vegetable dish from southern India, with a clean,
clear heat that intensifies the flavor of green beans rather than
Place beans in a 3-quart pot.
- 1 1/2 lbs green beans, trimmed and cut into 1/2-inch lengths
- 4-6 dried, hot chile peppers, seeded and finely chopped or 1
to 1 1/2 tsp crushed red pepper)
- 1/4 tsp salt, or to taste
- 1/4 C peanut oil
- generous 1 1/2 C minced onion
Add chiles, salt, and just enough water to barely cover, about 1 cup.
Bring rapidly to a boil, cover, and lower heat to medium.
Cook for 4 minutes, until the beans are crisp-tender.
Uncover, raise heat to high, and boil off all the water, stirring
This should take only a minute or two.
Remove from heat.
Heat oil in a 12-inch skillet until it is fragrant.
Add onion and cook over a medium-high flame until onion begins to
brown along the edges.
Add beans, lower heat to medium, and saute, stirring, for about
5 minutes more, until the flavors are well blended.
Makes 4-6 servings.