1 lb fresh green beans
4 tablespoon vegetable oil
1 tablespoon whole black mustard seeds
4 cloves garlic -- peeled and
1 minced 1
1 coarsely crushed in mortar
1 teaspoon salt
1/2 teaspoon sugar
1 freshly ground black pepper
1 hot, dried red chili
Directions: How to Cook Gujarati-Style Green Bean
Trim the beans and cut them into 1-inch lengths. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold, running water. Set aside.
Heat the oil in a large frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around until they turn light brown. Put in the crushed red chili and stir for a few seconds. Put in the green beans, salt, and sugar. Stir to mix. Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black pepper, mix, and serve.
Notes: Can prepare the GB's ahead, then finish 15 min before serving.
Recipe By : Madhur Jaffrey's Indian Cooking
Recent comments and reviews for this recipe:
| Jen writes:|
excellent. love this recipe.
Posted on 07 Dec 2008, 03:00 ET
| Mohammed writes:|
A lab test analysis sheowd that: the grounds provide generous amounts of phosphorus, potassium, magnesium, and copper.They also release nitrogen into the soil as they degrade. Here's a summary of the report: Use of Starbucks coffee grounds in amending mineral soils up to 35 percent by volume coffee grounds will improve soil structure over the short-term and over the long-term. Use of the coffee grounds at the specified incorporation rates (rototilled into a 6- to 8-inch depth) will substantially improve availabilities of phosphorus, potassium, magnesium and copper and will probably negate the need for chemical sources of these plant essential elements.The nitrogen, phosphorus, potassium “guaranteed analyses” would be as follows for the coffee grounds:Nitrogen: 2.28 percentPhosphorus: 0.06 percentPotassium: 0.6 percentAvailable nutrient levels: The pH or reaction of the coffee grounds is considered slightly acidic and in a favorable range at 6.2 on the pH scale. Salinity (ECe) is a measurement of total soluble salts and is considered slightly elevated at 3.7 dS/m. The primary water-soluble salts in this product are potassium, magnesium, sodium and chloride. The potentially problematic ions in sodium and chloride are each sufficiently low as to be inconsequential in terms of creating problems for plants. The availabilities of nitrogen, calcium, zinc, manganese and iron are quite low and in some cases deficient. Thus, the coffee grounds will not supply appreciable amounts of these essential plant elements when used as a mineral soil amendment. However, the availabilities of phosphorus, potassium, magnesium and copper are each sufficiently high that there will be a very positive impact on improving availabilities of these elements where the coffee grounds are used as a mineral soil amendment. The coffee grounds will negate the need for additional sources of phosphorus, potassium, magnesium and copper when blended with mineral soils. In summary, the available plant essential elements which will be substantially improved where the coffee grounds are used as a soil amendment, include phosphorus, potassium, magnesium and copper.Total nutrient levels: Each cubic yard of these coffee grounds contains a total of 10.31 lbs. nitrogen, of which 0.01 lb. (0.09%) are available. Thus, even though available nitrogen is considered deficient in this product, there still remains over 10 lbs. of total nitrogen per cubic yard of coffee grounds. Thus, nitrogen is primarily bound in the organic fraction and is unavailable to plants until soil microorganisms degrade the organic fraction. Through this process, the nitrogen is converted to plant available forms. Over the long term the coffee grounds will act like a slow release fertilizer providing long-term nitrogen input which can then be utilized by plants. Nearly all potassium and all magnesium are in the available forms. This means that immediate availability improvements for these two elements will take place when the coffee grounds are blended with mineral soils. About half of the copper and calcium are in their immediately available forms. All other plant essential elements are primarily bound in the organic fraction and will thus be subject to slow release over time as soil microbes continue to degrade the organic fraction.Rose gardeners reported coffee grounds make their roses larger more colorful. Adding it to compost piles increases nitrogen balance. Encircling plants with coffee grounds eggshells makes a barrier to repel pests, works as a slow release fertilizer. If you are into vermi-posting, feed a little bit to your worms Good luck! Hope this helps.
Posted on 03 Sep 2012, 14:55 ET
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