To serve 4

Ingredients :

• 4 tablespoons ghee
• 1 teaspoon black mustard seeds
• 2 tablespoons urad dal if available
• ½ cup finely chopped onions
• 1 teaspoon scraped, finely chopped fresh ginger root
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pound fresh green string beans, trimmed and cut crosswise into paper-thin rounds
• ¼ teaspoon ground red pepper
• ¼ cup finely grated fresh coconut
• 2 tablespoons finely chopped fresh coriander (cilantro)
• 2 tablespoons fresh lemon juice

In a 10-inch karhai or heavy skillet, or a 12-inch wok, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and dal and fry for 3 minutes, until the dal browns lightly. (If dal is not available, fry the mustard seeds alone for 30 seconds.) Thoroughly stir the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the red pepper and fry 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at once.

by : inforesep

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