Another great recipe from Madhur Jaffrey!
5 T. black or yellow mustard seeds
2 T. coriander seeds
1 1/2 t. cayenne pepper
1 t. salt
1/2 t. ground turmeric
4 oz. green beans, trimmed
2 medium carrots (3 oz. each), trimmed and peeled
3 T. fresh lemon or lime juice
5 T. corn or peanut oil
Grind mustard seeds coarsely, put in bowl. Grind coriander more finely, to a coarse powder. Mix into bowl with other spices.
Do not wash green beans, just wipe if necessary. Cut in halves, lengthwise, then into 2 inch segments.
Cut carrots crosswise into 2" piees and then into stickes the same size as the beans.
Add with lime juice to spices, mix well, put in 1-quart glass jar with a plastic lid. Place in sunny window for 4 days, shaking a few times a day.
Heat oil in small saucepan until smoking, then cool completely. Pour cool oil over the beans and carrots. Shake well. Can eat, or tightly seal and refrigerate, it will keep about one year.
No comments:
Post a Comment