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Indian-Spiced Seared and Steamed Green Beans
In these four recipes, green beans blister and char in a hot skillet before a scant amount of water is added and the lid goes on. The liquid produces a burst of steam that cooks the beans in just a few short minutes; the moisture evaporates by the time the beans are done so the flavors are bold and concentrated, not thin and dilute. For this dish we make a type of Indian sabzi, or cooked spiced vegetable dish. Shredded coconut and poppy seeds are used like spices, adding both flavor and texture. A squeeze of lemon juice at the end makes all the flavors pop. If your coconut shreds are coarse and wiry, finely chop them before use.
4
Servings
20 minutes
Ingredients
-
2
tablespoons neutral oil OR coconut oil
-
1
pound green beans, trimmed and halved
Pardon the interruption
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One of the most surprisingly delicious green beans recipes I've ever made. The whole family loves the flavor and crunch. Paired with chicken vindaloo and the combination was awesome.