It’s not as highly appealing as many other recipes but I still enjoyed this meal. It’s spicy and went well with my brown rice.
This meal was good for a total of 2-3 servings for myself. So adjust some of the proportions to your liking (usually no need to change the first step)
Instructions: 1. 1/4 tablespoons each of black mustard seeds and cumin seeds added to a pan with some vegetable oil. And operate stove at med-low temp 2. Prep 1/2 a red or white onion (I used white in this recipe bc it’s the only thing I had) and add it to the pan after you hear popping noise from oil/seeds. 3. Add 1/4 to 1/2 tablespoons each of ginger and garlic pastes (store bought from target/super market). This gives a nice aroma in my opinion. 4. After stirring occasionally for 2 min OR until you smell the paste aroma, add your prepared beans (I cut about 3/4 to 1 inch pieces) 5. Stir every 1-2 minutes till beans are about half-cooked. 6. Add a pinch of turmeric powder (I added about 1/8 of a tablespoon), 1/4-1/2 tablespoon of Indian red chili powder (I love spicy dishes so I went with 1/2), and 3/4 tablespoons salt (this is up to you). Try to stir immediately to avoid burning the spices.
Note: I needed to add some more oil (2tablespoons) because the pan was drying up. 7. Keep stirring until you can see the beans start to wither or get softer and edible (it took me 10-15 min). 8. I tasted it and added salt as needed and kept stirring. 9. For final touches, I added a low spice peanut powder I made at home. In india, this is called podi.
If beans look like they’re not done yet, add a few tablespoons of water and keep stirring.
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It’s not as highly appealing as many other recipes but I still enjoyed this meal. It’s spicy and went well with my brown rice.
This meal was good for a total of 2-3 servings for myself. So adjust some of the proportions to your liking (usually no need to change the first step)
Instructions:
1. 1/4 tablespoons each of black mustard seeds and cumin seeds added to a pan with some vegetable oil. And operate stove at med-low temp
2. Prep 1/2 a red or white onion (I used white in this recipe bc it’s the only thing I had) and add it to the pan after you hear popping noise from oil/seeds.
3. Add 1/4 to 1/2 tablespoons each of ginger and garlic pastes (store bought from target/super market). This gives a nice aroma in my opinion.
4. After stirring occasionally for 2 min OR until you smell the paste aroma, add your prepared beans (I cut about 3/4 to 1 inch pieces)
5. Stir every 1-2 minutes till beans are about half-cooked.
6. Add a pinch of turmeric powder (I added about 1/8 of a tablespoon), 1/4-1/2 tablespoon of Indian red chili powder (I love spicy dishes so I went with 1/2), and 3/4 tablespoons salt (this is up to you). Try to stir immediately to avoid burning the spices.
Note: I needed to add some more oil (2tablespoons) because the pan was drying up.
7. Keep stirring until you can see the beans start to wither or get softer and edible (it took me 10-15 min).
8. I tasted it and added salt as needed and kept stirring.
9. For final touches, I added a low spice peanut powder I made at home. In india, this is called podi.
If beans look like they’re not done yet, add a few tablespoons of water and keep stirring.