It’s bean a litmus test

20141215_18390620141215_190124We saw these lovely purple “French” beans at the weekend vegetable market and gave them a try at dinner. I had a feeling the colour would be only temporary and figured it would not have to be heated and cooked all the way.
It was quite a ‘challenge to do that knowing how we are averse to eating anything raw.
A quick Google search confirmed the beans would change colour to green on coming into contact with heat for anything more than a short while.
In any case, I finely chopped an onion, a potato and, of course, the beans. All of this I mixed and cooked on a slow flame and two tablespoons oil for 15 minutes. During the cooking process, added salt to taste, red chilli powder, a pinch of ginger and garlic paste, turmeric and some garam masala. The pan was covered for the last five minutes of the cooking process and the heat was turned high and stopped just as the beans started to shed their purple colour.
The result is a rather crunchy, but not raw, dish with an omnipresent taste of onion.
Serve with bread – brown or white – after sprinkling some chaat masala! It’s quite a treat!!20141215_190045


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