Aromatic Green Beans with Pounded Mustard and Cardamom

Farasvi Chi Bhajee

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

While I was making the paste for this curry, I kept singing Jerry Lee Lewis’s song, switching “poundin’” for “shakin’.” The rhythmic beat of the pestle thumping against the herbs and spices, releasing intense aromas, made the experience not only pleasurable but also highly cathartic. Serve this with Herb-Stuffed Shrimp and some black rice for a stunning-looking (not to mention-tasting) plate.