Dish of Green Beans & Tomatoes
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Green Beans & Tomatoes


India, Bhojpuri (Northeast)   -   Boro Ki Tamatarwali Bhujia
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1-1/4 hrs
Yes		 Simple, but delicious, a lightly spiced vegetable side that can serve equally for a Western or Indian menu - or as a light vegetarian lunch dish for two. (1-1/2 pounds).

9
12
4
------
1
1
1/2
1/2
1/2
------
3
1/2
1/2
1
------
2
2
oz
oz
oz
---
t
t
t
t
t
---
cl
in
t
t
---
T
T
Green Beans
Tomatoes, ripe
Onion
-- Seasonings
Coriander seed
Chili Powder (1)
Turmeric
Garam Masala (2)
Salt
-- Tempering
Garlic Clove
Ginger Root
Mustard Seeds (3)  
Cumin Seeds
----------
Oil, Mustard (4)
Water
PREP   -   (40 min)
  1. Trim the BEANS tip and tail, and cut into 1 inch lengths.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  3. Chop ONION fine.
  4. Grind Coriander Seed and mix together all Seasonings items.
  5. Crush GARLIC and chop fine. Slice GINGER very thin. Cut slices into threads, then cut threads crosswise very fine. Mix.
  6. Mix together Mustard Seeds and Cumin Seeds.
RUN   -   (25 min)
  1. IF using Mustard Oil, heat it until you see the first wisp of smoke, then cool quickly for a couple minutes. Do not do this for any other kind of oil.
  2. Heat the Oil and stir in Mustard Seed mix. When the seeds are popping well, stir in the Garlic Mix until garlic threatens to color.
  3. Stir in Onions and fry stirring until light golden, then stir in Tomatoes. Fry stirring until softened.
  4. Sprinkle in the Seasonings mix and 2 T Water. Fry stirring about 2 minutes.
  5. Stir in Green Beans. Cover and let steam, stirring now and then, until they are crisp tender. Add a little more Water if needed.
  6. Serve warm, accompanied by plenty of steamed Basmati rice.
NOTES:

  1. Chili Powder:

      This is northern cooking, so you want to use a mild Chili Powder like Kashmiri For details see our Indian Chilis page.

  2. Garam Masala:

      This "standard" finishing spice mix varies greatly with region. For one appropriate to this region, see our recipe Garam Masala - Bihar, but may also be used.

  3. Mustard Seeds:

      In India, black mustard seeds are always used, but if you don't have them, yellow will work.

  4. Mustard Oil:

    Mustard oil will provide the true authentic flavor. It can be found in markets serving Indian communities. Due to lack of FDA certification for this type of oil (for reasons no longer considered valid), it is always labeled "for massage use only" (usually in small print). For details see our Mustard Oil page. If you don't have it, use pure olive (not virgin), rice bran, peanut, or similar and add 1/8 t dried mustard powder along with the water.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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