Italian Green Beans
Curry
This is an another invention of my early life in
the States four decades ago. Sometimes these Italian green beans are
not available in our local grocery stores. So, whenever we traveled
(most of the time we traveled by car) to other cities we used to buy
lots of them and keep them in a portable cooler and bring them home.
4 cups water
32 ounces (2 pounds) frozen Italian green beans
1 1/2 table spoons salt
1/4 teaspoon turmeric (haldi)
2 table spoons of oil
1 teaspoon black or red mustard seed
2 dried red chilies broken into 6 pieces
1 teaspoon chana dal
1 table spoon urad dal
1/2 teaspoon cumin seed
2 stems curry leaves
2 table spoons of thick tamarind juice(imli)
2 table spoons brown sugar
1 teaspoon rice flour
In a large saucepan, pour four cups of water and add green beans,
salt, turmeric and boil for five minutes stirring often and test for
doneness. Drain beans in a colander.
Return the pan to the stove and heat it on medium heat until the
bottom of the pan is dry.
Add oil. When the oil is hot add mustard seed, chilies, chana dal,
and urad dal and fry until dals become light brown. Add cumin seeds
and curry leaves and fry for a second and add tamarind juice, brown
sugar and the cooked beans. Decrease the heat to low and keep mixing
about three minutes until beans and the spices are blended . You can
add a little water if the tamarind juice is too thick. Sprinkle rice
flour and mix making sure not to let the curry stick to the bottom
of the pan and burn.
Note: Since every body has different taste buds, you can adjust
the portions of tamarind, brown sugar and salt as needed.
Dosa Kayi Avakayi (Indian Cucumber Pickle)
This is a good, hot pickle to make quickly in summer because good
dosa kayies are available.
1 dosa kayi wash and wipe it dry
1/4th cup ground red pepper
1/4th cup ground red mustard powder
1 1/2 table spoons salt
1/4 teaspoon turmeric (haldi)
1/4 cup oil
Cut dosa kayi into half length wise and remove the seeds with a
spoon. Cut into 1/2 inch pieces, and spread the pieces on a double
layered paper towel to absorb some moisture for 30 minutes. This
process keeps the pieces crisp for two or three days.
Meanwhile mix red pepper, mustard powder salt and turmeric in medium
glass bowl. Add dosa kayi pieces to the red pepper mixture and mix.
Add oil and mix thoroughly. Keep the pickle in a dry glass jar and
keep it in refrigerator for a week.
Note: You may need to add more salt when you use it with rice or
other dishes. If you use more salt in the beginning dosa kayi pieces
will be very salty.
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