Serving
(click to enlarge)

 Green Beans & Potatoes
India, Bengal (East) -
Serves:
Effort:
Sched:

Prep:		 4 side
easy
boil potatoes
30 min fry
Partial
A simple vegetable side dish that's lightly spiced. It can serve just as well as a side for Western dishes.




10
8
2
3
1-1/2
1
1/4
tt
2 		oz
oz


T
t
c

t 		Green Beans
Potato, baking
Garlic Clove
Red Chili Dry (2)
Oil, Mustard (1)
Mustard Seeds
Water
Salt
Lemon Juice
    PREP
  1. Trim the GREEN BEANS 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 lemon juice has been added until they are needed.
  3. Chop GARLIC fine, crumble RED CHILIS medium, mix.
  4. Squeeze LEMON JUICE.
    5. RUN
  5. IF using MUSTARD OIL, heat it to smoking, then allow to cool 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. Fry them for about 6 minutes turning them just a couple of times.
  7. Add 1/4 cup WATER and SALT to taste. IF you are not using mustard oil, stir in 1/2 t MUSTARD POWDER. Cover and simmer slowly for about 15 minutes until vegetables are done.
  8. Uncover and continue cooking to evaporate liquid until the vegetables are almost dry. then sprinkle with Lemon Juice.
NOTES:
  1. If Mustard Oil is not available, use any light vegetable oil and add 1/2 t dried mustard powder along with the water.
  2. Japone Chilis will give a just noticeable heat. Use Arbols if you want hotter.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    4. 040724

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