Saturday, July 14, 2007

Gujerati-Style Green Beans Review


5 stars (on a 5 star scale)
p. 131

Very good and easy to make. Nicely garlicky, perhaps because the cloves I used were abnormally large. I think the mustard seeds add something as well.

I used less oil than suggested because I used a non-stick skillet.

Some notes on the ingredients:
  • For the one-half to one dried red chili, I used one arbol chili because that's what I had at hand.
  • I forgot the ground black pepper.

On a plate.


Close-up.

And here's two more pictures that admittedly aren't very relevant to the dish:

The chopped but as yet uncooked green beans with which I made this dish.


A close-up of the chopped but uncooked green beans.

2 comments:

Hanna said...

I hope you continue with this project in 2010. I'm finding it very useful to read your reviews. Thanks for being a guinea pig for the rest of us!

Sunil Ramalingam said...

My mom gave me this book in the early '90s, and I've been making this dish since then. Almost everyone loves it. This is a great book and I recommend it to anyone who asks for an Indian cookbook. None of the dishes are exactly like my mother's cooking, but I attribute that to regional differences.