Guest Editors

Cherry Bombe's Same Ki Bhaji

By • July 18, 2013 • 4 Comments

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All this week, the ladies from Cherry Bombe will be serving as guest editors on Food52: sharing recipes from their first issue, answering our questions, and co-hosting a Twitter chat on Thursday.

This is another of Jeanne D'Souza's recipes. It's a great time of year to make this, with green beans in season right now. It's simple to make and is a great way to make the basic green bean seem way more interesting.

Same Ki Bhaji

Serves 8

1 pound fresh string beans, finely chopped
2 tablespoons oil
1 teaspoon whole black mustard seeds
1 teaspoon fresh ginger root, finely chopped
1 teaspoon garlic
1 to 2 whole dried red chilies, not crushed
1 to 2 tablespoon unsweetened coconut flakes
Salt to taste

See the full recipe (and save and print it) here.

Jump to Comments (4)

Tags: guest editors, cherry bombe, green beans, Jeanne D'Souza

Comments (4)


about 1 year ago Lalitha Rajamanickam

This is awesome. This is the basic recipe for "poriyal" in TamilNadu,India for most green vegetables and greens. I use a tablespoon of cut shallots or onions and garlic.


about 1 year ago Pamela Firebaugh

What would be a good substitute for black mustard seeds?


about 1 year ago Lalitha Rajamanickam

You can skip the mustard seeds, but you can buy them in any near by Indian grocery shop.


about 1 year ago Pamela Firebaugh

Thanks! I knew I had seen them somewhere! I will skip them for tonight.