The dish consists of green bean sprouts cooked with cheese. If you manage to find good frozen beans out of season, they will also work perfectly.
After sharing Indian cuisine recipes, I will now also include descriptions of the spices used in the dish.
- 300 g of green bean sprouts (or a small pack of frozen beans)
- 3 tbsp butter (can be replaced with olive oil)
- Ground coriander, turmeric, bay leaf
- 300 g cheese (Gouda, Maasdam, etc.)
- A few sprigs of fresh parsley or cilantro
- Sea salt
Melt 3 tbsp of butter (or olive oil) in a pan, then fry the spices: 1 tsp ground coriander, 1 tsp turmeric, and 2 small bay leaves.
Wash the green beans. If using frozen ones, rinse them with hot water and add them to the pan 30 seconds after the spices. Fry for 7 minutes, stirring occasionally.
Break the cheese into small pieces with your hands and add it to the pan with the beans. Fry for another 3–4 minutes, stirring constantly so the cheese melts slightly and mixes with the turmeric.
Two minutes before finishing, add 2 tbsp of chopped parsley or cilantro. At the end, taste and add salt if necessary (the cheese should provide enough salt).
About the spices (from "Vedic Cuisine"):
- Coriander (cilantro seeds) – round, highly aromatic seeds from the Coriandrum sativum plant. It is one of the main spices used in Indian cuisine. Coriander seed oil aids in digesting starchy foods and root vegetables. Usually, coriander is ground just before use or fried in oil with other spices before cooking the dish.
- Turmeric – the root of a plant from the ginger family, Curcuma longa. The root varies in color from dark orange to reddish-brown, but in dried and ground form, it is always bright yellow. It is used in small amounts to color rice dishes and to add a fresh, pungent aroma to vegetables, soups, and appetizers.
- Ground turmeric retains its coloring ability for a long time but loses its aroma quickly. It is highly flammable and leaves stains on clothing that are difficult to remove.
- In Ayurveda, turmeric is believed to purify the blood, improve digestion, heal ulcers, aid in diabetes, and act as a diuretic. When applied externally, turmeric treats many skin conditions and helps cleanse the skin.
Melt 3 tbsp of butter (or olive oil) in a pan, then fry the spices: 1 tsp ground coriander, 1 tsp turmeric, and 2 small bay leaves.
Wash the green beans. If using frozen ones, rinse them with hot water and add them to the pan 30 seconds after the spices. Fry for 7 minutes, stirring occasionally.
Break the cheese into small pieces with your hands and add it to the pan with the beans. Fry for another 3–4 minutes, stirring constantly so the cheese melts slightly and mixes with the turmeric.
Two minutes before finishing, add 2 tbsp of chopped parsley or cilantro. At the end, taste and add salt if necessary (the cheese should provide enough salt).
About the spices (from "Vedic Cuisine"):
- Coriander (cilantro seeds) – round, highly aromatic seeds from the Coriandrum sativum plant. It is one of the main spices used in Indian cuisine. Coriander seed oil aids in digesting starchy foods and root vegetables. Usually, coriander is ground just before use or fried in oil with other spices before cooking the dish.
- Turmeric – the root of a plant from the ginger family, Curcuma longa. The root varies in color from dark orange to reddish-brown, but in dried and ground form, it is always bright yellow. It is used in small amounts to color rice dishes and to add a fresh, pungent aroma to vegetables, soups, and appetizers.
- Ground turmeric retains its coloring ability for a long time but loses its aroma quickly. It is highly flammable and leaves stains on clothing that are difficult to remove.
- In Ayurveda, turmeric is believed to purify the blood, improve digestion, heal ulcers, aid in diabetes, and act as a diuretic. When applied externally, turmeric treats many skin conditions and helps cleanse the skin.
