Diwali 2014 Recipe: Green Beans with Shallots and Fragrant Cumin Seeds
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The shallots add flavour to the beans and are perfectly balanced by the cumin and chilli. This is a refreshing and light dish which is delicious with chapatis or toasted wholemeal pitta breads. Serves: 4 Preparation time: 5 minutes Cooking time: 10 minutes You’ll need: 2 tbsp sunflower oil ½ tsp cumin seeds 4-5 shallots, topped, tailed and cut into rings 2 green chillies, finely chopped with the seeds 400g green beans, topped and tailed ¼ tsp salt 1 tsp lemon juice What to do: Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and fry for 30 seconds or until they splutter. Watch carefully and stir constantly so that they do not burn. Tip in the shallots and fry for 2 minutes until they are glazed. Add the green chillies and fry for a further 2 minutes. Tip in the green beans and the salt and saute for 5 minutes. Sprinkle with the lemon juice and serve hot as an accompaniment.