This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
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.