Recipe #12 Sweetcorn and crunchy green beans

A good vegetable side dish. Fancy beans, but worth the effort.

Serves 4

250g green beans
1 tsp vegetable oil
1 tsp cumin seeds
1 green chilli, deseeded and chopped
200g baby corn
½ tsp ginger pulp
2 tbsp water
2 tbsp desiccated coconut
½ tsp garam masala
1 tbsp fresh coriander, chopped
Lemon juice to serve

Blanch the beans in a saucepan of boiling water for 2 minutes, then drain. Top nod tail, slit lengthways, and cut in half.
Heat the oil in a pan, the add the cumin seeds. When they start to crackle, add the green chilli. After 3 seconds add the green beans, baby corn, ginger and seasoning to taste.
Sprinkle with water. Reduce the heat, cover and cook for 3-4 minutes.
Uncover and sprinkle with the coconut, garam masla and fresh coriander. Serve hot while the beans and still crunchy.

This entry was posted in 52 Recipes 2010, Sides, Vegetarian and tagged , , , , , . Bookmark the permalink.

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