Feeding Yourself
  • JUST COOKIES
  • Home
  • Cooking
    • Appetizers
    • Salads
    • Vegetables
    • Pastas, Grains, Soups >
      • Grains
      • Soups
    • Vegetarian
    • Fish, meat, poultry >
      • Red Meats
      • Poultry
      • Fish and Shellfish
      • Mixed
    • Desserts >
      • Ice Cream
      • More Ice cream
      • Not Ice Cream
    • Sauces
    • Gluten Free Baking >
      • Pancakes and Waffles
      • Muffins and Breads
      • Cakes & Pies
      • Cookies & sweets
      • Odds and Ends
  • More Cooking
    • Indian Cooking >
      • Dal and Rice
      • Chutneys, sauces, relishes
      • Fish, Eggs, Meats
      • Vegetables
      • Breads
      • Sweets
      • Ingredients
    • Everything Else >
      • Menus
      • Canning
      • Pet Food
  • Travel Cooking
    • Shopping
    • Only one pan?
    • Tools for travel
    • Restaurants
  • Gardening
    • 1 Seeds
    • 2 Plan
    • 3 Amend
    • 4 Plant
    • 5 Weed
    • 6 Bugs
    • 7 Harvest
    • 8 Eat
  • Links
  • Meditation
    • Jhanas
    • Links for the Jhanas

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

Powered by Create your own unique website with customizable templates.