I prefer my vegetables cooked but still retaining a crunch and as much natural colour as possible. It was a tough task to reach middle ground with K, he comes from a family where their vegetables are cooked to a mush. Oh, and they are cut into miniscule shreds before said cooking.
Here’s a fusion vegetable preparation. crisp vegetable of choice (I have repeated this with cauliflower, carrots, cabbage, broccoli and even bell peppers), chilli flakes, garlic pods, salt and a little oil = yummy. goes well with indian and indian versions of western/ continental food as a side or what do they call it? Ah, Warm Salad!
Garlic Infused Green Beans
2 cups green beans, topped and tailed, strings removed and chopped into inch long pieces
1 teaspoon oil
salt to taste
1 teaspoon red chilli flakes
2 pods of garlic, skinned and chopped fine
a few curry leaves
1/2 teaspoon mustard seeds
In a bowl, add the green beans and 1/4 cup of water, steam in the microwave for 4-5 minutes. You could do this on the stove top too. Stop cooking when the beans are still green and retain a nice crunch.
heat the oil in a pan. Add the mustard seeds and crackle. Throw in the garlic and saute for half a minute, do not allow it to turn brown. Add the curry leaves and the steamed and drained green beans, toss about. Add the red chilli flakes, salt and toss for 2 minutes till everything is nicely coated.