Vegetables
Green Beans with Mustard
1 ½ pounds fresh green beans
3 level Tablespoon plain yogurt
½ hot fresh green chili, sliced very thinly
3 Tablespoons finely chopped Chinese parsley or cilantro
1 teaspoon salt
1 teaspoon sugar
¾ teaspoon dry mustard
¾ teaspoon ground cumin
2 teaspoon lemon juice
5 Tablespoon vegetable oil
5 whole fenugreek seeds
¼ teaspoon whole cumin seeds
¼ teaspoon garam masala
Cut the beans into ¼ inch rounds.
Mix the yogurt with the chili, parsley, salt, sugar, mustard, cumin, lemon juice and water.
Briefly pop the fenugreek and cumin seeds in a dry skillet. When it begins to change color add the oil and beans. Stir fry for about 5 minutes.
Stir the yogurt mix into the frying beans.
When the mix is hot reduce the heat and allow it to cook for about 10 or 15 minutes. Stir occasionally.
Serves 8
3 level Tablespoon plain yogurt
½ hot fresh green chili, sliced very thinly
3 Tablespoons finely chopped Chinese parsley or cilantro
1 teaspoon salt
1 teaspoon sugar
¾ teaspoon dry mustard
¾ teaspoon ground cumin
2 teaspoon lemon juice
5 Tablespoon vegetable oil
5 whole fenugreek seeds
¼ teaspoon whole cumin seeds
¼ teaspoon garam masala
Cut the beans into ¼ inch rounds.
Mix the yogurt with the chili, parsley, salt, sugar, mustard, cumin, lemon juice and water.
Briefly pop the fenugreek and cumin seeds in a dry skillet. When it begins to change color add the oil and beans. Stir fry for about 5 minutes.
Stir the yogurt mix into the frying beans.
When the mix is hot reduce the heat and allow it to cook for about 10 or 15 minutes. Stir occasionally.
Serves 8
