Marthas Indian Spiced String Beans Recipes

MARTHA'S INDIAN SPICED STRING BEANS

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.

SPICY INDIAN (GUJARATI) GREEN BEANS

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.

LEMON-GINGER CHICKEN AND GREEN BEANS

Steps:

• Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
• Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.