2 cups green beans (if using frozen, use as is. If using fresh, increase cooking time by 5 minutes or so)
2 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon minced ginger
1 teaspoon turmeric
1/2 teaspoon cayenne
1 tablespoon coriander seeds, pounded (use a spice grinder or mortar and pestle to crush them)
Salt to taste
Garnish – cilantro
Heat the vegetable oil on medium heat. Add the cumin seeds until they sizzle. Add the ginger and saute for 30 seconds. Add the potatoes and green beans. Cook for about 5 minutes or until the potatos begin to lightly brown. Add all the dried spices. Mix well. Cover and lower heat to low heat. Cook for about 15 minutes or until the potatoes are fork tender.
Done! Garnish with cilantro!
Variation: Dont have beans? Use frozen peas. Hate potatoes? Use carrots and peas instead. Out of carrots, dice up some zucchini. This is one of the most flexible recipes I make. You can literally add your choice of vegetables here. The spicing is mild. You can add up the heat or tone it down. This is your recipe… do with it what you must!
Hearty thanks to Alka at Sindi Rasoi for shooting the photograph for me! She is a delightful photographer and her information is here:
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