Green beans are great simply cooked (as most of new and fresh veggies). Everybody knows that. Everyone knows, too, that there is no worse thing than a swollen fiber, which can not always be eliminated during peeling. Fortunately, now is summer and beans are fresh and fibers free.
Although you can have bad luck and buy the beans, which turns out to be a bit yesterday. Seriously – green, beautiful beans, at first glance looked freshly harvested. However, after bringing home, it turned out that beans, instead of break with the crack, bend like a reed. And what to do with this?
I, myself, am always into curry.
But this time we will be using tamarind paste.
Tamarind paste has quite a specific taste, bitter, salty, sour and not everyone will like it. It is worth a try, if only out of curiosity a new flavor, but I do not be offended if someone writes that it was inedible 🙂
The paste can be bought at most stands of Asian food – Auchan (from TaoTao), Cuisines of the World, and, of course, the Internet. You should look at the label, because paste sold in Europe are often with the addition of sugar syrup (it makes paste a little sweet, but adds a lots of calories). You can also sometimes find tamarind jam (buy it!), which tastes very similar to Polish plum jam.
What is important – tamarind has laxative properties. However, it is safe to use and may be administered to children.
The Almighty does not like tamarind, I’m not sure about this particular flavour. For sure I’ll try a few other applications paste, eg. using it instead of lemon juice or adding into polish cabbage stew – bigos (instead of dried/smoked plums).
So? Ready for the exotic bean curry? Bon Appetit!!
0.5 kg of green beans
2 – 3 tomatoes
4 – 5 cloves of garlic
1 tablespoon of coconut oil
2 teaspoons of chia
1 teaspoon mustard seeds (whole, not minced)
1 teaspoon ajwain
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon black pepper
2 tsp turmeric
0.5 – 1 teaspoon chili flakes (depends on how much you like spicy food)
1 – 1,5 salt
1 teaspoon tamarind paste dissolved in 2 cups of water
- We peel the beans, cut into 2 – 3 parts.
- Peel garlic, mince, add a pinch of salt and put aside.
- Onions cut into cubes.
- Tomatoes, peel, remove the seeds and cut.
- In a saucepan with a thick bottom warm up the oil.
- Add chia, mustard and ajwain. Fry for a minute or two, until the seeds begin to shoot.
- Add onion, garlic and fry until the onion becomes translucent.
- Add the cumin, coriander, pepper, turmeric, chili and salt. Mix thoroughly with onions. Cook for a minute.
- Add the tomatoes, beans and water with tamarind.
- Cook covered, over low heat for approx. 15 – 20 minutes.
Serve with rice. Bon Appetit!