Dish of Green Beans & Potatoes
(click to enlarge)

Green Beans & Potatoes


India, Bengal
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
45 min
Part		 Simple, but delicious, a lightly spiced vegetable side that can serve equally for a Western or Indian menu - or as a light vegetarian lunch dish for two. This recipe can be made with just potatoes (1-1/2 pounds).

12
12
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   -   (20 min)
  1. Trim the BEANS tip and tail, but leave whole.
  2. Peel the POTATOES and cut lengthwise into matchsticks less than 1/4 inch square. Keep in cold water until needed (see Note-4).
  3. Crush GARLIC and chop fine. Crumble CHILIS. Mix.
  4. Squeeze LEMON JUICE.
RUN   -   (25 min)
  1. IF using Mustard Oil, heat it until you see the first wisp of smoke, then cool quickly for a couple minutes. Do not do this for any other kind of oil.
  2. Heat the Oil and stir in Mustard Seeds. When the seeds are mostly popped, stir in the Garlic Mix until garlic just starts to color, then stir in Green Beans and Potatoes until coated with oil. Fry them for about 5 minutes, keeping heat moderate to prevent burning. Turn them just a few times.
  3. 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.
  4. Uncover and continue cooking to evaporate liquid until the vegetables are almost dry. then sprinkle with Lemon Juice and serve.
NOTES:

  1. Potatoes:

      White Rose work well here, producing sticks that stay intact. Others may work, and sticks can be made firmer by adding some citric acid to the holding water. For details see our Potato page.

  2. Chilis:

      The common Chilis Japones will give a just noticeable heat. I use Arbols for a bit hotter. For details see our Chili Page.

  3. Mustard Oil:

    Mustard oil will provide the true authentic flavor. It can be found in markets serving Indian communities. Due to lack of FDA certification for this type of oil (for reasons no longer considered valid), it is always labeled "for massage use only" (usually in fine print). For details see our Mustard Oil page. If you don't have it, use pure olive (not virgin), rice bran, peanut, or similar and add 1/4 t dried mustard powder along with the water.

  4. Method

      If you want your potato sticks a little more durable, add 1 t Citric Acid or another acid to the holding water. This will firm them up on the outside. I usually do this.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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