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.