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The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About
These are among the most popular vegetables in India, and they are sold almost everywhere at colourful street markets. Both French (green) beans and runner (green) beans are used in spicy stir-fries, cooked with lentils, or lightly steamed and seasoned with whole spices to make salads. They can also appear in chutneys and relishes, adding substance as well as flavour.
To prepare them, remove the tops and tails and, if they have them, the strings that run along either side of the bean. If they are tough and woody French beans, cut them into thin strips using a knife or a special implement that can be found in most cook stores. Beans are often blanched before being added at the end of cooking.

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