India & Curry
FARASHI BEANER CHOCHORI
Yield: 4 servings
2 tbsp Mustard oil
1/4 tsp Five spice powder
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
1/4 tsp Salt
1 tsp Sugar
2 1/2 cup Green beans, sliced
1 tsp Black mustard seeds, ground & mixed with
2 tsp Water & allowed to stand for 30 minutes
2 tbsp Poppyseeds, white, made into a paste
Cilantro, for garnish
Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.
Add poppyseed paste* & simmer, covered, until the beans are tender. Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.
*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.