Green Beans With Cumin and Fennel
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.
Ingredients
4 serv.- peanut oil or canola oil3 tablespoons
- whole cumin seed↗1 teaspoon
- fennel seed1 teaspoon
- good-sized shallots or small onion↗2
1 1/2 oz each
- garlic↗1 clove
peeled and cut into fine slices
- fresh ginger1 inch
peeled and cut into very fine slivers
- green beans↗1 lb
cut into 1-inch pieces
- ground coriander↗1 teaspoon
- ground cumin↗1 teaspoon
- ground turmeric↗1⁄4 teaspoon
- cayenne↗1⁄4 teaspoon
- water↗1⁄2 cup
- salt↗1 1⁄4 teaspoons
- tomatoes↗2 ounces
chopped (1 small)
- fresh cilantro3 tablespoons
finely chopped
Step-by-step instructions
- 1
Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
- 2
Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
- 3
Add the beans and stir for another 2 minutes.
- 4
Add the coriander, cumin, turmeric, and cayenne and stir a few times.
- 5
Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
- 6
Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
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