Reviewed: Feb. 12, 2012

Excellent dish. I don't usually measure oil, so may have used a bit less - otherwise made exactly to recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Nov. 28, 2011

I didn't have whole dried chilies, so I used some chili flakes - probably too many, it was too spicy to eat all of it. But the flavor was very good! I used 3/4 green beans and 1/4 corn, to balance the spicy flavor and for color.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pixi

Cooking Level: Expert

Reviewed: Oct. 23, 2011

Thank you to all of the people suggesting mustard and/or horseradish to the seasoning. I've been making this dish since the 80's - has it really been that long?! But sometimes it doesn't have the kick I was dreaming of. For anyone who is afraid of burning the garlic, do not worry about that. You're kind of supposed to. Last year, we had a Thanksgiving dinner in my daughter's class. These are special needs children, and the aid there is from India. So I brought all of the ingred for this recipe and the cookbook and she cooked it up (the kids helped to prep the beans). Anyway, it was far and away the best this dish has ever tasted, and the garlic was brown. The kids just downed it. Today, I tried to cook it like she did, but it isn't the same. So I'm cheating with horseradish and prepared mustard, haha!!! Thank you again for all of the posts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michele

Reviewed: Aug. 5, 2011

Don't overcook the beans or else they are mushy. Didn't have the mustard, so left it out. Will try again and I'm sure it will be better next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katya

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jul. 26, 2011

My husband and I really liked these. They had a good flavor and were a little spicy. I used maybe 2 TBL olive oil and 1 tsp horseradish instead of the black mustard seed as per other reviews. I forgot the sugar and didn't miss it. The green beans had a great flavor without it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Occasional Cooker

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jul. 8, 2011

Very good with beans fresh from the garden.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Jun. 1, 2011

Absolutely delicious. Didn't have a whole chili, so I used half a tablespoon of mixed crushed cayenne, habanero, and pequin peppers my family dries and makes from scratch. Nice and tasty with a kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dreamwritten

Cooking Level: Beginning

Reviewed: May 16, 2011

Served with Tandoori fish, rice, and nan. Good with Chardonnay. I cut back on the red pepper and oil, and it was plenty hot but not overpowering. Restaurant quality food.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Patty Wiley

Reviewed: Mar. 29, 2011

Great dish. Like other reviewers I cut down on oil. If you stir it religiously you can get away with 1-2 table spoons of oil. And you do have to stir as garlic burns! Also not sure about the purpose of sugar. I did skip it and the dish turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful