This is a quick pickle that requires mustard oil to get a really pungent flavor, along with a few ground spices, fresh onion, lemon and salt.
By Chitra Agrawal
- ½ pound green string beans, stems removed
- 1½ tablespoons mustard oil
- ¼ white or yellow onion, cut into ringlets
- 1 teaspoon coriander powder
- ¼ teaspoon chili powder
- ⅓ teaspoon turmeric
- squeeze of lemon
- Wash string beans. Bring a pot of water to boil. Add in string beans and cook for 4 minutes or until they are bright green and still crunchy. Throw beans into a bath of ice water for 5 minutes.
- Drain the string beans and dry them completely.
- Put string beans in a bowl with mustard oil, onion, coriander powder, chili powder, turmeric and mix well. Add a squeeze of lemon and salt and mix well.
- Cover bowl and place in fridge. The beans should be ready to eat in 2 hours and will keep for the week in the fridge.
Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.