Vegetables Recipes - Runner Beans and Celery Tarkari Recipe

Ingredients 

• 1 lb runner beans, trimmed and strings removed

• 4-5 tender celery stalks, trimmed

• 2 teaspoons coriander seeds

• 1 teaspoon cumin seeds

• 3 tablespoons peanut oil

• 1/2 teaspoon mustard seeds

• 1/4 teaspoon asafoetida (optional)

• 1/2 teaspoon ground turmeric

• 1/4 teaspoon garam masala

• 1/2 teaspoon sugar

• 1/2 teaspoon salt

• 1/2-1 small green chili, seeded and finely chopped

• 7 oz can of chopped tomatoes

• 2  teaspoons lime juice

• 2 tablespoons coconut flakes, to garnish

Serves 4 as a side dish

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Method:

1. Slice the beans and celery across at an angle into 1/2 inch pieces. Drop these into a saucepan of boiling water and blanch for 1-2 minutes, then drain.

2. Dry-fry the coriander and cumin seeds in a small heavy-bottomed skillet until fragrant. Immediately remove the spices from the pan and grind them to a powder in a blender.

3. Heat the oil in a large skillet. Add the mustard seeds and asafoetida, if you are using it. When the seeds begin to pop, stir in the ground coriander and cumin mixture, the turmeric, garam masala, sugar, and salt. Fry for 30 seconds, then add the beans, celery, and chili.

4. Cover and cook over low heat for 10 minutes. When almost tender, add the tomatoes, increase the heat, and cook for 5 minutes more.

5. Stir in the lime juice and garnish with the coconut flakes just before serving.

Note: Tarkari is a type of Indian dish in which vegetables are cooked by a mixture of frying and steaming. The heat Is raised toward the end of cooking to bring out the aroma of the spices. The slightly fibrous nature of runner beans and celery stands up well to the technique, but you could use snap beans instead.