Tuesday, 18 March 2014

French beans and green pea stir-fry with bishop's weed - 2 ways

 Winter is the best time to make this as you tender french beans and green peas are abundant. It can be mildly flavored or made fiery hot. Bishop's weed (ajwain) helps in digestion and reduces flatulence. I have added home made dhokli mix which is a mixture of wheat flour, chickpea flour and semolina. Instead of wheat flour, you can use any millet flour.

2 cups chopped french beans
1 cup green peas (fresh or frozen)
1 tomato
1/2 cup Instant dhokli mix- 2
2-4 green chillies (broken into big pieces or crushed)
1" ginger (crushed)
1 tsp each chilli pd, coriander - cumin powder (optional)
1/4 tsp asafoetida (hing)
1/2 tsp bishop's weed (thymol, ajwain)  or 1 tsp cumin seeds (jeera)
2 tsp Oil

You can make this in two ways one with all the ingredients given above or another without ginger, tomatoes and dhokli discs.
You can also add fried small sized  mongodis (mung beans vadis) instead of dhokli discs.


Take 1/2 cup Instant dhokli mix-2 in a bowl add about 3 tbsp water  and stir with a spoon to bind the dough. You can add less water to make a stiff dough too. I have made it into a slightly soft dough.
Take chick-pea sized dough and flatten into discs of 1/4" thickness. Keep them covered with a lid or a moist cloth to prevent it from drying out.

Steam the finely chopped french beans (all cut into uniform size) and green peas (frozen ones should be brought to room temperature- i.e., thawed) till half cooked. You can steam them in the pressure cooker for 3 mins.
Heat oil in a non-stick pan and when it is hot, throw in ajwain (bishop's weed) or cumin (jeera) and it will sizzle (doesn't pop like mustard though).
Now put in asafoetida, chilli pd, coriander- cumin pd and crushed ginger- garlic and stir for 30 secs.
Keep some hot water ready while you are cooking this. Pour about 1/2 cup of this water into the pan.

Dhokli pieces along with green chilli and ginger all floating in hot water

 When the water starts boiling gently slide all the dhokli discs into this. Cover and cook for 10 mins.
Add steamed beans, peas, tomato and salt and stir-fry for a minute.
Remove the pan from heat.
There will be a small amount of gravy and this gets absorbed as it cools down.

Steaming the beans and green peas helps in retaining the green color. 
 Stir-frying without steaming the vegetables-
You can add them without steaming too. Then you should add them after you fry ginger- green chilli. Stir fry it for 3 mins and then pour water and add dhoklis and then cook them all together for 15-20 mins. Tomatoes should be added during the last 2 mins of cooking as they sometimes prevent some vegetables like peas from cooking. Also you might have to add more water to cook the beans and peas.

Serving Ideas- It is best eaten with Indian bread- Phulka or Puris or as a side dish in any meal.

Check the recipes from my other blog - Cooking without kitchen. It has recipes made from homemade instant mix. These come handy when you are travelling , staying in a dorm, when you have a busy schedule ,when you need a single serving or any senior citizens who cannot cook much.

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