Friday, January 20, 2012

Nepal: Green Beans with Potatoes (Simi ra Alu ko Tarkaari)


1 1/2 tbsp vegetable oil
1/4 tsp fenugreek seeds
1 small red onion, thinly sliced
2 garlic cloves, minced
1/4 tsp ground turmeric
dash of ground asafetida, optional
1 pound green beans, trimmed (and cut into 1 inch pieces if desired)
2 medium (red) potato, cut into 1/2" pieces
1 tsp minced fresh ginger
1/2 tsp ground cumin
1/4 tsp salt
cayenne pepper
1/8 tsp black pepper

Heat oil in a saucepan over medium-high heat. Add fenugreek seeds and fry until dark brown and highly fragrant, about 5-10 seconds. Add the onion, garlic, turmeric, and asafetida (if using), and cook , stirring frequently, until the onions soften, about 5 minutes. Add the beans, potatoes, ginger, cumin, salt, cayenne pepper, black pepper, and 1/4 cup water and mix thoroughly. Adjust the heat to medium, cover, and cook, stirring as needed, making sure the beans and potatoes don't stick to the bottom of the pan. Add water by the spoonful if needed. Cook until the beans and potatoes are tender and all the moisture has evaporated, 18-20 minutes.

(adapted from: "Taste of Nepal" by Jyoti Pathak)

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