Sunday, October 7, 2012

Aromatic Green Beans with Pounded Mustard and Cardamom

While I happen to like green beans, August isn't too fond of them and was less than happy when they appeared in our CSA box this week. The spices in this dish, however, overpower the green beans for the most part making a dish that August called "not gross" and I greatly enjoyed. The mix of cardamom and lemon is excellent.

One year ago: Pork in Green Peanut Sauce
Two years ago: Apple Cheddar Scones
Three years ago: Mexican Rice

Aromatic Green Beans with Pounded Mustard and Cardamom (from 660 Curries)

1 tsp rock salt (or kosher)
1/2 tsp black or yellow mustard seeds
1/2 tsp cardamom seeds from green or white pods
3 dried red Thai or cayenne chiles, stems removed
1/4 cup firmly packed cilantro
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
2 tbsp lime juice
1 tsp white sugar
1/4 tsp ground turmeric
12 to 15 medium to large curry leaves
2 tbsp peanut or canola oil
1 tsp cumin seeds
1 lb green beans, trimmed and cut into 2" lengths

1. Combine rock salt, mustard seeds, cardamom seeds, and chiles in a mortar. Pound dry blend with pestle to break down spices.
2. Add cilantro and pound into a pulpy mass.
3. Add coconut and pound into a pulpy mass.
4. Fold in lime juice, sugar, turmeric, and curry leaves.
5. Heat oil in medium skillet over medium-high heat. Add cumin seeds and cook until sizzle and fragrant, 5 - 10 seconds.
6. Add green beans and stir-fry until they start to blister, 5 - 7 minutes.
7. Pour in 1/2 cup water and deglaze. Cover, reduce heat to medium-low, and simmer until fork-tender, 12 - 15 minutes.
8. Stir in pounded mixture and raise heat to medium-high. Simmer, uncovered, until sauce is thick, 2 - 3 minutes.

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