A simple throw together dish from ” Mowgli Street Food” by Nisha Katona. The crunchy walnuts go very well with the soft and sweet runner beans.,
Ingredients
- 4 tbsp vegetable oil
- 1 tbsp cumin seeds
- 250 g young runner beans strings removed, topped, tailed and chopped into thirds
- 1½ tsp ground cumin
- ¼ tsp ground turmeric
- ⅛ tsp Chilli powder
- 100 g walnuts roughly chopped into large pieces
- 3 tbsp honey
- ½ tsp salt
- Juice of ½ lemon
Servings:
Instructions
- Put the oil in a large frying pan set over a medium-high heat. When hot, add the cumin seeds and fry until they turn dark brown and become fragrant, then turn the heat down to medium and add the runner beans, ground cumin, turmeric and chilli powder.
- Fry for 6–8 minutes, stirring regularly, until the beans have turned a nutty brown and softened.
- While the beans are cooking set a small non-stick frying pan over a medium heat and add the walnuts, honey and salt. Fry for 3–5 minutes until the nuts are fully coated and sticky. Take care that the honey doesn’t catch and burn, adding a splash of water if necessary.
- When the nuts are golden and sticky, put them into the pan with the beans and toss well until everything is fully combined. Finish with a squeeze of fresh lemon juice just before serving.
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