Green Bean Salad with Coriander and Ginger Recipe
Indian Recipes

Ingredients:

11/2 lb/700 g
3/4 in/2 cm piece
1 tbsp
1 tbsp
1 tsp
2 tsp
1/2 tsp
1
2/3 cup/5 oz/150 ml
2
1 cup/4 oz/125 g


1/3 cup/3 oz/80 g

fresh snake (long) beans
fresh ginger
vegetable oil
sesame oil
mustard seeds
ground cumin
turmeric
fresh green chili pepper, finely chopped
chicken/ vegetable broth
lemons, juice squeezed
fresh coriander (cilantro)
washed, dried and chopped
salt to taste
peanuts, roasted and chopped

Method:

1. Trim the beans to lengths of 2 in/5 cm . Peel the ginger and cut fine matchstick (julienne) strips.

2. Heat a wok , put sesame oils and vegetable. When hot, add the mustard seeds. Allow them to cook until they start popping. Add the ginger and cook for a further minutes. Add the ground cumin, turmeric, and chili and stir until fragrant, 2 minutes.

3. Add all the beans and toss in the flavored oil to coat them thoroughly. Add the broth, cover and simmer for 5-8 minutes or until the liquid has almost evaporated completely, and the beans are tender.

4. Remove the lid and add the lemon juice, coriander and salt to taste. Stir thoroughly to combine all the ingredients then cool. Serve garnished with roasted chopped peanuts and , if desired, lemon wedges.

Serves 4