Same Ki Bhaji

July 15, 2013
0 Ratings
  • Serves 8
Author Notes

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. —Cherry Bombe

What You'll Need
  • 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 tablespoons unsweetened coconut flakes
  • Salt to taste
  1. Steam the beans in a strainer over boiling water. Set aside.
  2. Heat the oil in a large skillet over medium high heat. Add the mustard seeds and cook for a minute or so until they stop popping. Add the ginger, garlic and red chili pepper. Stir for 1 minute until nicely coated. Add the beans and mix until they glisten. Add coconut flakes and salt to taste.

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Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.

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