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Gwareen & Chicken Mince
(a.k.a tiny beans) Pic credit: Ruhana Ebrahim Rec cred: @mama_taught_me_well Ingredients: 1 onion (sliced) 2 tablespoon oil/ ghee (Clarified butter) 500g Gwareen (tiny beans) 500g chicken mice 1 teaspoon salt 1 teaspoon dhana jeeroo powder ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 tablespoon red ginger garlic masala 2 large tomatoes (liquidized) Water as needed1. Rinse well, top and tail beans.
2. Trim off the thick side, or if the gwareen is large and sides are hard, then both sides. (This is so when the beans cook, the strings on the sides do not come off whilst cooking.) 3. If the gwareen is quite long, cut into half. 4. Braise onion in oil till translucent. 5. Add spices and masala. 6. Add the rinsed and drained chicken mince and braise well. 7. Now add the beans. Mix together and add liquidized tomatoes. 8. Cook on medium heat, till tomato has reduced. 9. Continue cooking, adding water as needed, to cook beans till tender. 10. Serve with roti or soft bread. Note: Stores well in freezer. If frozen, give beans a quick boil till slightly softened before adding to pot. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
= |
grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |