A very quick and simple week night side dish.
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Do you ever get tired of cooking the vegetables the same know way over and over again? I do quite often and mostly when during the evenings when time has to be juggled between cooking, homework, next day’s lunch and the approaching dinner and bed time. Then again, once you hit upon something you love it so well that you want it done again again. Hmmmm… back to the dilemma Do I like change or do I not? I will answer that some other time.
I know it does not look that attractive; but this does happens to be one of those well loved recipes which got cooked at the spur of the moment – wanting change, a quick one. But it got stuck in our home, easy for me loved by all. The predominant flavor here is the powdered coriander; the dish kind of gets an extra layer of texture from this spice too and believe me it is very very easy to make. No I ain’t lying here.
I have used the frozen Italian beans here. You may use any kind of fresh or frozen green beans for this recipe. The best are the fresh, crisp beans, where you just snap the ends off and use them long and whole.
Green Beans with Coriander
- 1 pound frozen or fresh green beans, cut into 1 inch pieces (I used frozen Italian Beans here)
- 1 tablespoon oil
- 1 small onion, slice them or chop them
- 1 tomato grated
- 1 green hot chili pepper, slit (use more if you like more spicy)
- 1.5 tablespoons coriander powder ( use fresh ground for best flavors; take some coriander seeds and fine grind it in spice grinder or coffee grinder)
Heat oil in a pan. Add the onions and chile pepper and sautee till the onions are soft and tender.
Add the beans, grated tomatoes, coriander powder and salt to the pan. Stir and toss to combine. Lower the flame and cover and cook till the beans are tender. Increase the heat and cook till all the liquid evaporates.
Serve warm as a side dish.
We absolutely love this simple dish; not exciting, not gourmet, but an a quick, healthy, nice tasting side item.
Vegetables and Lentils with Ground Spices