Ingredients with Measurements:
- 1 lb. fresh green beans (bodi)
- 1/4 cup mustard oil
- 2 tbsp. red chilli powder
- 1 tsp. turmeric powder
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 tsp. mustard seeds
- 1/2 tsp. nigella seeds
- 1/2 tsp. fenugreek seeds
- 1/2 tsp. asafoetida powder
- 1 tbsp. salt
- 1 tbsp. sugar
- 1/4 cup white vinegar
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
- Glass jar with lid for storage
Step-by-step instructions:
1. Wash and trim the ends of the green beans (bodi) and cut them into 1-inch pieces.
2. In a large mixing bowl, combine the green beans, red chilli powder, turmeric powder, cumin seeds, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds, asafoetida powder, salt, and sugar. Mix well.
3. Heat the mustard oil in a large skillet or wok over medium-high heat.
4. Add the green bean mixture to the skillet and stir-fry for 5-7 minutes, or until the beans are slightly tender and coated with the spices.
5. Add the white vinegar to the skillet and stir well. Cook for another 2-3 minutes.
6. Remove the skillet from heat and let the achar cool down to room temperature.
7. Transfer the achar to a glass jar with a lid and store in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 8g
- Sodium: 1500mg
- Total carbohydrates: 10g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 3g
Substitutions for ingredients:
- Mustard oil can be substituted with vegetable oil or canola oil.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
Variations:
- Add diced onions and garlic to the green bean mixture for extra flavor.
- Use different types of beans or vegetables, such as carrots, cauliflower, or eggplant, instead of green beans.
- Add chopped tomatoes or tomato paste to the skillet for a tangy flavor.
Tips and tricks:
- Make sure to wash and dry the green beans thoroughly before cutting them.
- Adjust the amount of red chilli powder according to your spice preference.
- Use a wooden spoon or spatula to stir-fry the green beans to prevent them from breaking apart.
Storage instructions:
- Store the achar in a glass jar with a lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- Bodi achar can be served cold or at room temperature. If you prefer it warm, heat it up in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the bodi achar in a small bowl or on a plate as a side dish.
- Garnish with fresh cilantro leaves or chopped green onions for extra flavor and color.
Garnishes:
- Fresh cilantro leaves
- Chopped green onions
Pairings:
- Bodi achar goes well with rice, roti, or naan.
Suggested side dishes:
- Raita (yogurt dip)
- Papadum (crispy lentil crackers)
- Chutney (spicy condiment)
Troubleshooting advice:
- If the green beans are too tough, blanch them in boiling water for 2-3 minutes before stir-frying them in the skillet.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw vegetables.
Food history:
- Bodi achar is a popular side dish in Indian cuisine, especially in the northern regions of the country.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the bodi achar as a side dish with your favorite Indian meal.
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Region: Indian