This is a dish that can be made with freshly steamed green beans or left over green beens - to gussy them up ;-) We usually have a shallot on hand, although a red onion will work in a pinch. The shallot is NOT in the original recipe and the order of preparation is modified. Original recipe from the above cookbook - my favorite Indian cookbook.
Note: We like to steam the green beans as opposed to other methods like blanching.
| Quantity | Item |
|---|---|
| 1 lb | green bean, trimmed as necessary, and steamed or par-boiled |
| 1 small to medium | shallot, sliced into thin rings or half-rings |
| 2-4 cloves | garlic peeled and sliced finely |
| 1 T | black mustard seeds |
| ¾ tsp | salt, kosher or flake if you have it |
| oil, for frying | |
| ½ tsp | sugar - optional |
| ¼-½ tsp | cayenne or Aleppo pepper flakes - optional but recommended |
You need a 10"-12" frying/sauté.
Slice the shallot and garlic. Heat a wide pan over medium heat, add 1-2 T oil. Add the shallot and garlic and fry stirring until they brown as uniformly as possible. Reduce the heat if necessary to avoid burning. When brown, remove to a paper towel on a plate.
With the pan at medium heat, add the mustard seeds and fry until they start to pop. Add the green beans and fry until they start getting brown spots, stirring as necessary to expose all of the beans to the heat and coat uniformly with the oil.
Add the salt, sugar (if using), and pepper flakes, stir/toss the beans to distribute the spices and remove to a serving bowl or platter. Top with the now cooled and crunchy shallot and garlic.