Wednesday, March 16, 2011

Indian String Beans and Cabbage

This is a really delicious vegetarian dish that can be eaten as a main or a side. I love the crunchy textures of the string beans and cabbage followed by the smooth tomato sauce. It's vibrant in taste and texture, goes perfectly with rice and you won't feel bad for having seconds!

1 teaspoon canola oil
1 cup thickly sliced cabbage
1/4 cup finely chopped onion
1 cup green beans cut in three pieces
1 teaspoon grated garlic
1 teaspoon grated ginger
1/4 teaspoon mustard seed
1/4 teaspoon dried chili or freshly chopped chili (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 cup fresh tomato chopped in large pieces (1-2 tomatoes depending on the size)
1 teaspoon tomato paste
1/2-1 teaspoon salt
squeeze of a lime or lemon
1/2 teaspoon sugar
1 tablespoon chopped fresh cilantro
1/4-1/2 cup water (depending on how dry it gets)

Heat canola oil in a large saute or saucepan. Add the mustard seeds. Once they start popping add the onion. Cook until it softens and sweats. Add the garlic and ginger, cook for one minute. Add the chili, cumin, coriander powder and tomatoes and cook on med-low. The juices from the tomato will be released after a couple of minutes. Increase the heat to med-high and add the cabbage. Toss everything together and add the green beans. Cook for 2-3 minutes.

Add 3 tablespoons water or more if it's too dry. You want to make a thick gravy by reducing the liquid so don't be worried if it seems runny at this point. Add the tomato paste, salt, sugar and some pepper. Bring it to a boil and reduce. Cover and cook for 5 minutes. If it's too runny carry on cooking uncovered until it thickens. If it's too dry add more water and cook until everything is coated with a thick tomato gravy. Squirt some fresh lemon or lime juice, toss gently and garnish with fresh coriander.

*Tip- if you don't like cabbage you can make this with just string beans!

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