Indian-style millet with browned onions and green beans the other night, so I cooked up a spicy side dish tonight that I haven't made in years, and after eating it, it won't be years before I make it again. This is a popular method of cooking vegetables in southern India. The crisp fried vegetables combined with the aromatic seed mixture give this simple dish a tantalizing crunch. You can leave out the fenugreek seeds if you don't have them on hand, though I recommend you visit an Indian grocery store and add them to the list of spices you have on hand.
|Spicy Indian Green Beans|
|Recipe by Lisa Turner|
Published on March 25, 2007
Crunchy fresh green beans gently fried with an aromatic blend of Indian seeds and simmered in coconut milk