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.
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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
Written by: Cherry Bombe
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4 Comments
Lalitha R.
July 18, 2013
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.
Pamela F.
July 18, 2013
What would be a good substitute for black mustard seeds?
Lalitha R.
July 18, 2013
You can skip the mustard seeds, but you can buy them in any near by Indian grocery shop.
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