This recipe is from The Times Of India.
The recipe is adapted from this recipe posted on Cooks’ Illustrated.
green bean lasagna recipe recipe ingredients: 1.1 kg green beans (1 lb) 1.5 cups water 1 tbsp tomato paste 1 tsp onion powder 1.25 cups tomato sauce 1 tsp garlic powder 1 tsp coriander powder 1 cup red wine 1 tbsp vegetable oil for frying green beans: 1 onion, chopped 2 cloves garlic, minced 1/4 cup finely chopped fresh coriis (1-2 small) 1/2 cup finely sliced fresh green tomatoes (optional) 1 cup finely diced onion (optional and garnish) 1 tsp salt 1/8 tsp black pepper 3 tbsp vegetable stock 1 tbsp coriand rice 1 tbsp chopped cilantro for garnish 1.
In a saucepan, heat 1 tbsp olive oil.
Add the onion and cook for 2-3 minutes.
Add garlic and cook until golden.
Add tomatoes and cook another 2 minutes.
Then add the red wine, corianders and tomato sauce and bring to a boil.
Reduce heat and simmer for 15 minutes.
Remove from heat.
Mix together the tomato paste, onion powder, tomato sauce, coriniander powder, salt and black pepper.
Add to a bowl and stir well.
Heat a large frying pan on medium heat.
Add 3 tbsp of vegetable oil and fry the green beans until the edges are crisp.
Remove the green bean mixture from the pan and add the tomato mixture.
Saute for 3-4 minutes.
Add green bean pasta, mix well.
Drain the cooked green beans in a colander.
Repeat the process with remaining green beans.
Serve warm or at room temperature.
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