Tuesday, September 16, 2014

Stir-Fried Green Beans, Potatoes and Salad Shrimp

Farashi Bean, Alu aar Choto Chingrir Chochori
When there are just of handful of green beans available, a russet potato always comes to the rescue to add a soft and silky contrast to the crunch of the beans. Tiny salad shrimp pump up the flavour and when all of it is stir-fried and simmered over low heat, this dish cooks in its own juices without any added water. Adding salt when the green beans are added to the skillet and cooking this without a cover ensure that the green beans retain their vibrant green colour and crunch.

Serve this as a side dish to any Indian meal with steamed Basmati or other long-grain rice or chapatis.

20-25 green beans, cut in cross-wise in 1-1/2" lengths
1 russet potato, peeled and diced
1/2 lb. salad shrimp, peeled and deveined
1 large onion, peeled and diced
1 large tomato, diced
1/2 tsp. Kashmiri mirch/paprika
2 green chilies, diced
4 Tbsp. vegetable oil
1/4 tsp. nigella/kalo jeera/kalonji seeds
1 tsp. ghee
1 Tbsp. deep fried onions for garnish (optional)
salt to taste

  1. Heat oil over medium-high heat & sputter nigella seeds & green chilies.
  2. Add onions and stir-fry until translucent.
  3. Sprinkle in Kashmiri mirch & tomatoes & cook until tomatoes break down.
  4. Stir in green beans, salt and potatoes and reduce heat to lowest setting.
  5. Simmer, stirring occasionally for 25 minutes until vegetables are cooked.
  6. Add salad shrimp, stir well and cook for another 2 minutes.
  7. Garnish with ghee, transfer to a serving dish and mound deep fried onions on top.
Serve with steamed Basmati rice or chapatis.

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