Marthas Indian Spiced String Beans Recipes

Steps:

• Fill a large bowl with ice and water.
• Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander.
• Transfer to ice bath to stop cooking, drain again, and set aside.
• Place a large skillet over high heat, and add oil.
• When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds.
• Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes.
• Add ginger, and cook 1 minute more.
• Add reserved string beans, and cook, stirring until hot.
• Season with salt to taste.

Steps:

• Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
• Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Steps:

• Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
• Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
• Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
• Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.