Tangy green beans with ajwain and ginger (chatpatee sem)

Page 38

Cuisine: Indian | Course Type: Sides

(2 reviews)

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Recipe Reviews

I've made this repeatedly and we've always enjoyed it. It makes a pretty addition to a plate. I've used fresh green beans, frozen green beans, haricots verts, and the Dutch snijbonen (which I think are called runner beans in English, but I've never seen them in the US).

This recipe can be made ahead to a great extent and finished, starting about 10 minutes before serving. Have the beans cooked and all the spices measured and chopped.

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Lovely but unspectacular. I think there was a bit too much cumin in the recipe.

(edited 26th December 2009) (0) comment (0) useful  

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