Barbatti Tari Sabji
These beans can be cooked quite some time before needed and the final cooking completed just before serving. They are warmed in a velvety yogurt sauce made rich with pureed white poppy seeds or cashews. This nutmeg-laced sauce is as delicious as it is nutritious.
Serves: 4
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Fresh ginger root - 1/2 inch piece scraped and coarsely chopped
Cumin seeds - 1/2 tsp
Fresh coriander - 1/4 cup, chopped
Plain yogurt - 3/4 cup
Green beans - 1 lb, trimmed cut into 3-inch pieces and steamed until tender crisp
Ghee or unsalted butter - 3 tbsp
Curry leaves - 6
Salt - to taste
Ground nutmeg - 1/4 tsp
1. Put the poppy seeds or cashews in a food processor or blender, cover and pulse until powdered. Add the chillies, ginger, cumin, half of the coriander and the yogurt. Process until creamy smooth, then combine with the green beans in a bowl and toss well.
2. To assemble the dish, heat the ghee or butter in a large heavy-bottomed frying pan over moderate heat. Drop in the curry leaves and let sizzle for a few seconds. Pour in the beans and sauce, salt and nutmeg. Stir fry until the sauce thickens either slightly or until almost dry.
3. Serve with the remaining coriander, piping hot, at room temperature or chilled.
These beans can be cooked quite some time before needed and the final cooking completed just before serving. They are warmed in a velvety yogurt sauce made rich with pureed white poppy seeds or cashews. This nutmeg-laced sauce is as delicious as it is nutritious.
Serves: 4
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White poppy seeds or chopped cashews - 3 tbsp
Hot green chillies - 2, or as desiredFresh ginger root - 1/2 inch piece scraped and coarsely chopped
Cumin seeds - 1/2 tsp
Fresh coriander - 1/4 cup, chopped
Plain yogurt - 3/4 cup
Green beans - 1 lb, trimmed cut into 3-inch pieces and steamed until tender crisp
Ghee or unsalted butter - 3 tbsp
Curry leaves - 6
Salt - to taste
Ground nutmeg - 1/4 tsp
1. Put the poppy seeds or cashews in a food processor or blender, cover and pulse until powdered. Add the chillies, ginger, cumin, half of the coriander and the yogurt. Process until creamy smooth, then combine with the green beans in a bowl and toss well.
2. To assemble the dish, heat the ghee or butter in a large heavy-bottomed frying pan over moderate heat. Drop in the curry leaves and let sizzle for a few seconds. Pour in the beans and sauce, salt and nutmeg. Stir fry until the sauce thickens either slightly or until almost dry.
3. Serve with the remaining coriander, piping hot, at room temperature or chilled.
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