Tangy Jaggery Beans
Image source: TallTree
Jaggery, grinded (3 tbsp) ‡
Red Chilies (4 pcs)
Cumin Powder (1 tsp)
Coriander Seeds (1 tsp)
Coconut Meat (5 tbsp) ‡
Coconut Oil (2 tbsp) ‡
French Beans, cut lengthwise (2 cups) ‡
Mustard Seeds (1 tsp)
Sesame Seeds (1 tsp)
Turmeric, freshly ground (2 tsp) ‡
Curry leaves (10 pcs) ‡
Spiced Apple Cider Vinaigrette (2 tsp) ‡
‡: available in Tall Tree Organic Subscription
Make the tangy paste by adding chilies, cumin, coriander seeds and coconut meat to a shallow pan and dry roasting on medium heat and then blending with a little bit of water to create a paste.
Add 1 tsp of coconut oil to a pan and cook the beans on high heat for 2-3 minutes adding salt and pepper to taste. Keep aside.
In a wok add 1 tsp of coconut oil, mustard seeds and sesame seeds and sauté. Then add the spice paste, curry leaves, fresh turmeric and a little water to sauté it all together.
Add the stir-fried beans to the wok along with the jaggery and apple cider vinaigrette and add a little water and cook for a further 3-4 minutes together till the flavors combine well. Cover and let cook in the residual heat for a short while.
Plate, serve and enjoy!
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