Cooking: 15 minIngredients (serves 4)250g fresh green beans1 big shallot1 pinch of red chilli powder2 generous pinches of powdered cumin1 pinch of curcuma1/2 tsp mustard seeds (optional)3 tbsp grated coconut10 cari leaves (optional)2tbsp oil1/4 tsp saltPreparation Wash and chop the beans. Peel and chop the shallot into small cubes. Rub the mustard seeds together in a clean cloth.Place the beans, shallow, chilli, cumin, curcuma, washed cari leaves, coconut and salt in a pan. Add 100ml water and simmer for 8-10 min over a moderate heat, until the beans are cooked.In a pan, sauté the mustard seeds in oil, covering the pan with a lid. Once they pop, add them to the beans. Stir and serve. With thanks to Minerva Editions.
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