Ever since my friend, Kate gave me a copy of Madhur Jaffrey’s World Vegetarian, I’ve been playing around with Indian spices. I’ll be the first to tell you that I have no idea what I’m doing, but have been getting some pretty tasty results. Every time I mess with Indian, I imagine one of the Chowdhury family mamas is over my shoulder tisk, tisk, tisking me! Tonight I actually looked to see if somebody was there.
I love the spices, and I am sure there is a provincial rhyme or reason as to why some go together and some do not. At this point in time, I am experimenting to see what I like – being the great fusionist that I am! I love putting the brown mustard seed into hot oil until it pops and then sprinkling the other spices in and watching them bubble furiously in the oil. The aroma they give off just sends me to the moon! Fabulous.
These green beans got simmered in savory Indian spices along with some Thai hot chiles from the Kingfield market and some basil from the CSA. This is truly a simple dish to be enjoyed with a side of brown basmati and coconut chutney (p. 663 in World Vegetarian).
Green Beans Spicy Recipe
1 pound green beans
2 or 3 Thai Chiles finely minced
8-10 large basil leaves finely minced
1 Tbs. canola oil
1/2 tsp. brown mustard seed
1/4 tsp. turmuric
1/2 tsp. cumin powder
1/4 tsp. ground coriander
splash of water
salt to taste
Clean and cut the beans into small pieces. Mince the chiles and basil. Heat oil in saute pan and add mustard seed. When mustard seeds begin to pop, add the other spices. Stir them and let them cook for a moment. Then add the beans, basil, and chiles. Mix them around in the spice mixture to coat. Add a splash of water and cover the pan to cook for five minutes. I like my beans firm, so you may choose to cook them a little longer. Salt to taste.