Pan-Roasted Green Beans with Five Spices

From Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking

Cookbook

Author(s): Julie Sahni

Page 143

Cuisine: Indian

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

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kaye16

13 years ago

★ ★ ★ ★ ★ 3/5

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Good, but I think I prefer the similar-ish recipe in Madhur Jaffrey's Spice Kitchen, Tangy green beans with ajwain and ginger.

Sahni's recipe adds lemon juice at the end, while Jaffrey's adds amchoor. Since amchoor is not even mentioned in the Glossary or the Indian Pantry sections, I wonder if Sahni has substituted.

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