GREEN BEANS WITH CUMIN AND FENNEL

Green Beans With Cumin and Fennel image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.

Provided by KateL

Categories Vegetable

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

3 tablespoons peanut oil or 3 tablespoons canola oil
1 teaspoon whole cumin seed
1 teaspoon fennel seed
2 good-sized shallots (1 1/2 oz.) or 1 small onion, peeled and cut into fine slices (1 1/2 oz.)
1 garlic clove, peeled and cut into fine slices
1 inch fresh ginger, peeled and cut into very fine slivers
1 lb green beans, cut into 1-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 cup water
1 1/4 teaspoons salt
2 ounces tomatoes, chopped (1 small)
3 tablespoons finely chopped fresh cilantro

Steps:

Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
Add the beans and stir for another 2 minutes.
Add the coriander, cumin, turmeric, and cayenne and stir a few times.
Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.

Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9

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