Serving
(click to enlarge)

 Green Beans & Potatoes
India, Bengal
Serves:
Effort:
Sched
Preprep:		 4 side
**
1/2 hr
Part
A simple vegetable side dish that's lightly spiced. It can serve equally well for a Western or for an Indian menu. Sometimes when I want a simple but reasonably substantial supper I'll make this and eat the whole thing.




10
9
2
3
1-1/2
1
1/3
1/3
1 		oz
oz


T
t
c
t
T 		Green Beans
Potatoes (1)
Garlic Clove
Red Chili, dry (2)
Oil, Mustard (3)
Mustard Seeds
Water
Salt
Lemon Juice
    PREP
  1. Trim the GREEN BEANS tip and tail, but leave whole.
  2. Peel the POTATO and cut lengthwise into matchsticks less than 1/4 inch square. Keep in water to which a little citric acid or lemon juice has been added until they are needed.
  3. Crush GARLIC and chop fine, crumble RED CHILIS, mix.
  4. Squeeze LEMON JUICE.
    5. RUN
  5. IF using Mustard Oil, heat it to just smoking, then cool quickly for a few minutes.
  6. Heat the Oil and stir in Mustard Seeds. When the seeds are mostly popped, stir in the Garlic Mix until garlic starts to color, then stir in Green Beans and Potatoes until coated with oil. Fry them for about 6 minutes, over moderate heat to prevent burning. Turn them just a few times.
  7. Add 1/3 cup Water and Salt. IF you are not using mustard oil, stir in 1/4 t Mustard Powder. Cover and simmer slowly for about 10 minutes until vegetables are done.
  8. Uncover and continue cooking to evaporate liquid until the vegetables are almost dry. then sprinkle with Lemon Juice and serve.
NOTES:
  1. Potatoes:   Either starchy or waxy potatoes can be used. I generally use waxy because that's what I usually have on hand.
  2. Chilis:   The common Chilis Japones will give a just noticeable heat. I use Arbols for a bit hotter. For more detail see my Chili Page.
  3. Mustard Oil: Mustard oil can be found in markets serving Indian communities and, due to lack of FDA certification for this type of oil is almost always labeled "for massage use only". If you don't have it, use olive pomace, rice bran, peanut, or pure olive oil (not virgin) and add 1/4 t dried mustard powder along with the water.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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