| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | butter |
| 1 Teelöffel | black Black mustard seeds |
| 1/2 Tasse | onion finely chopped |
| 1 Teelöffel | Fresh Ginger Root scraped and finely chopped |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 1 x ca. 450 g | Fresh Green Beans trimmed and cut crosswise into paper thin rounds |
| 1/4 Teelöffel | red pepper ground |
| 1/4 Tasse | Unsweetened Coconut |
| 2 Esslöffel | coriander fresh, chopped |
| 2 Esslöffel | lemon juice |
|
In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and fry for 30 seconds. Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the red pepper and fry for 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at once.
Foods of the World: The Cooking of India Time-Life Books
uploaded by Diane Lazarus
|
|
Anmerkungen zum Rezept:
|
