Name: Punjabi Green Beans Fry recipe by Dhanya Samuel at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ½ cup Chickpea flour/besan; 2 tbs Ghee/clarified butter; ½ tsp brown Mustard seeds; ½ tsp Red chilli flakes (adjust to heat preferences); Äµ tsp Ajwain/carrom seeds; 1 tbsp fresh Coriander leaves finely chopped; Salt to season; Äµ cup Cumin seeds; 1/3 cup Coriander seeds; ½ tbsp green Cardamom seeds; ½ tbsp black Peppercorns; 15 Cloves; 2 inch Cinnamon; 600 gms fresh Green beans; cut into one inch pieces; cup Chickpea flour/besan; 2 tbs Ghee/clarified butter; tsp brown Mustard seeds; tsp Red chilli flakes (adjust to heat preferences); tsp Ajwain/carrom seeds; 1 tbsp fresh Coriander leaves finely chopped; Salt to season; cup Cumin seeds; 1/3 cup Coriander seeds; tbsp green Cardamom seeds; tbsp black Peppercorns; 15 Cloves; 2 inch Cinnamon

ABOUT Punjabi Green Beans Fry RECIPE

I love green beans, all varieties and in all forms. Stir fried with spices and grated coconut, steamed with garlic and butter, sautéed with spices and caramelized onions, blanched. There are a million ways to cook with beans and I love all of them. Today’s style was a new one I learnt from the book, ‘The Vegetarian Table’ by renowned food writer, Yamuna Devi.

Ingredients Serving: 4

½ cup Chickpea flour/besan
2 tbs Ghee/clarified butter
½ tsp brown Mustard seeds
½ tsp Red chilli flakes (adjust to heat preferences)
Äµ tsp Ajwain/carrom seeds
1 tbsp fresh Coriander leaves finely chopped
Salt to season
Äµ cup Cumin seeds
1/3 cup Coriander seeds
½ tbsp green Cardamom seeds
½ tbsp black Peppercorns
15 Cloves
2 inch Cinnamon
600 gms fresh Green beans; cut into one inch pieces
cup Chickpea flour/besan
2 tbs Ghee/clarified butter
tsp brown Mustard seeds
tsp Red chilli flakes (adjust to heat preferences)
tsp Ajwain/carrom seeds
1 tbsp fresh Coriander leaves finely chopped
Salt to season
cup Cumin seeds
1/3 cup Coriander seeds
tbsp green Cardamom seeds
tbsp black Peppercorns
15 Cloves
2 inch Cinnamon

Instructions

To make Punjabi Garam Masala, in a pan on low flame dry roast cumin, coriander, green cardamom seeds, black peppercorns and garlic till fragrant. Leave to cool and grind until smooth powder.
Take a heavy bottom cooking pan and heat ghee. To this add mustard seeds. When they start to pop, drop in carom seeds and red chili flakes. Saute for a minute on medium heat and add green beans (I used French Beans). Season with salt.
Make a thick batter by adding few tablespoons of water to chickpea flour, 2 tbsp. garam masala and pinch of salt.
When the beans are half done, bring the beans to centre of the pan and pour the above made chickpea batter along the sides of the pan. Don’t mix. On slow flame cook for 2 minutes, without stirring.
Now break up the batter lightly using ladle. The batter would have firmed by now to look like little nuggets. Continue cooking on low flame for another 2 minutes and then combine beans into this.
Adjust salt and cook till nuggets turn brown and beans are completely cooked. Serve by garnishing with coriander leaves.

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