Preparation:
Soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels and cut away tough stems.
Combine vegetables and cilantro in a bowl. Add half of the lime juice and season with salt and paprika. Place 1 tbs of mixture on each leaf, 3/4" from stem end. Fold stem end over the filling and roll into a firm packet.
Soak 4 or 5 long wooden skewers in water for 10 minutes.
Thread stuffed leaves onto skewers, about 1" apart. If not using for a day, refrigerate.
Drain beans, combine them with water, bay leaf, 1 tbs oil and bring to a boil. Reduce heat and simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top and drain.
fifteen minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil and grill 5 minutes a side.
Heat remaining oil in a skillet. Add mustard seeds and cover till they pop. Add jalapeno and bell pepper and stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper and herbs. Spoon beans onto a warmed platter and top with grape leaves. Sprinkle with remaining lime juice.
Yamuna Devi, "Yamuna's Table |
