Spicy Vegetables!

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I make no excuses for all the Indian recipes; I happen to like them. This one is a cracking accompaniment to any Indian dish or BBQ.

• 250g - 9oz - green beans, topped and tailed
• 6 spring onions, medium chopped
• ½ inch fresh ginger, minced
• 1 large garlic clove, minced
• 1 medium red chilli, minced
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• Seeds from 5 green cardomom pods
• Juice of half a lemon
• Small slosh of white wine vinegar
• A little water

1. Put the whole fenugreek, cumin, fennel and cardomom seeds in a cool frying pan with a little sunflower oil. Heat fairly slowly until the fenugreek turns dark brown and the fennel seeds start popping.
2. Add the chilli, garlic, spring onion and ginger. Continue to fry for about 1 minute.
3. Add the beans, lemon juice, vinegar and water. Turn the heat up to its highest and quickly boil off as much liquid as possible before the beans go too limp. Serve immediately.

The basic recipe can be adapted for any veg you fancy; all you need to do is adjust the amount of liquid and the final step's cooking time accordingly. Why not try green peppers (same amount of liquid, cook for a bit longer), mushrooms (ditto), chickpeas (need no cooking if tinned, but should be pre-cooked if dried), spinach (very little liquid needed, cook over a lower heat for about 15 minutes) or cauliflower (use enough liquid to just cover and cook over a high heat for 10 minutes)?

Next Time: A Toffee Recipe (hopefully)

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Master B

29.07.04 Front Page

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