CUMIN-SCENTED CORN AND GREEN BEANS
3 ears corn
1 tablespoon clarified butter (or ghee or vegetable oil)
1 tablespoon cumin seed
3/4 pound green beans, cut into 1-inch pieces
1/2 cup water
1/4 cup finely chopped fresh cilantro
1 cup shredded fresh coconut (or 1/2 cup dried unsweetened shredded coconut)
1 teaspoon salt
2 to 3 fresh Thai, serrano or cayenne chilies, finely chopped
1 teaspoon spicy garam masala
Cut enough kernels from ears of corn to measure 1 1/2 cups. Set aside.
Heat clarified butter in wok or deep 12-inch skillet over medium-high heat.
Add cumin seed. Sizzle 30 seconds.
Add corn and remaining ingredients except garam masala. Stir-fry for 30 seconds. Reduce heat. Cover and simmer for eight to 10 minutes or until vegetables are tender. Stir in garam masala.
Makes 8 servings
Source: Betty Crocker's Indian Home Cooking
3 ears corn
1 tablespoon clarified butter (or ghee or vegetable oil)
1 tablespoon cumin seed
3/4 pound green beans, cut into 1-inch pieces
1/2 cup water
1/4 cup finely chopped fresh cilantro
1 cup shredded fresh coconut (or 1/2 cup dried unsweetened shredded coconut)
1 teaspoon salt
2 to 3 fresh Thai, serrano or cayenne chilies, finely chopped
1 teaspoon spicy garam masala
Cut enough kernels from ears of corn to measure 1 1/2 cups. Set aside.
Heat clarified butter in wok or deep 12-inch skillet over medium-high heat.
Add cumin seed. Sizzle 30 seconds.
Add corn and remaining ingredients except garam masala. Stir-fry for 30 seconds. Reduce heat. Cover and simmer for eight to 10 minutes or until vegetables are tender. Stir in garam masala.
Makes 8 servings
Source: Betty Crocker's Indian Home Cooking
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