Green Beans with Peanut Butter
This recipe does not have a Bengali sounding name, but try it with hot rice and light masoor dal and you’ll be convinced that it’s just as good, if not better than any chorchori or chenchki you’ve ever eaten.
- 2 lbs green beans (both ends chopped off but otherwise left whole)
- 1 large onion peeled and sliced in long thin slices
- 3 pods of garlic, crushed
- 3 to 4 tablespoons creamy or crunchy peanut butter
- 1/2 tsp kalonji (onion seeds, found in most Asian groceries)
- 6 green chilies split in half
- 1/2 tsp ground turmeric
- 1 heaping teaspoon hot curry powder (optional)
- Vegetable oil to fry
- Salt and sugar to taste
- In a large chicken fryer, on hot oil, sizzle kalonji seeds and split
green chilies for about 30 seconds.
- Throw in green beans and onions.
- Stir and fry for 2 to 3 minutes.
- Add crushed garlic, turmeric and curry powder (if used) fry for a minute longer.
- Sprinkle with salt, lower heat, cover and steam for about 5 minutes. Do not over cook.
- Beans should still be slightly crunchy, onions glossy and wilted.
- Add sugar to taste, turn off heat, add the peanut butter (or a handful of crushed peanuts if you prefer), mix in thoroughly with the back of a flat spoon. Serve hot with steamed rice and masoor dal.
Source: Bharati Mitra