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Author Notes: This recipe is a staple in my house especially during the months of August, September and October when the garden is brimming with crisp green beans and sweet and tender carrots. The recipe uses the classic Bengali 5 spice seasoning called panchphoron an aromatic medley of fennel, cumin, black mustard seeds, nigella seeds and fenugreek, ginger and is finished off with a sprinkle of fresh lime and sometimes when I do not have lime handy I use red wine vinegar. This is similar to the potato and cauliflower recipe that I featured in my cookbook, The Bengali Five Spice Chronicles but, this one is well suited to be eaten as a cooked salad as well. I personally do not add salt to the recipe because I feel it showcases the flavors of the fresh vegetables better, feel free to adapt this to your taste. —Rinku Bhattacharya /Spice Chronicles
- 1 tablespoon oil (mustard oil if you have it)
- 1 teaspoon panchphoron (Bengali 5 Spice, see note)
- 11/2 pound fresh green beans, trimmed and cut into 1 inch peaces
- 1 pound fresh carrots, peeled and cut to match the green beans
- 1 medium sized fresh cayenne pepper
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon brown sugar
- 1 tablespoon fresh lime juice
- Heat the oil and add in the panch phoron (Bengali Five Spice) and wait until it crackles. This takes about 1 minute.
- Add in the green beans and the carrots. Cut the cayenne pepper into half and add in with the ginger and stir well and cook for about 10 minutes, stirring occasionally.
- The vegetables will cook and turn softer, almost as if being roasted. Stir in the sugar and mix well.
- Sprinkle with the lime juice and serve.