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Title: Spicy Green Beans and Potatoes
Categories: Vegetable Side dish
Yield: 4 Servings
| 2 | tb | Canola oil |
| 1 | ts | Whole cumin seeds |
| 1 | lb | Green beans; cut up |
| 1/2 | lb | Potatoes; peeled, parboiled, |
| . & cubed | ||
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Indian chile powder |
| Salt to taste | ||
| Flaked coconut & chopped | ||
| . fresh cilantro leaves | ||
| . for garnish (opt) |
Heat oil in large nonstick skillet over medium heat. Add whole cumin seeds and cook in oil until golden brown and imparting roasted aroma. Add beans and potatoes and fry in seasoned oil. Stir in spices except salt, stir well, cover and let vegetables cook in their own steam over low heat for 15 minutes, stirring twice during cooking. Add salt to taste. Before serving, garnish with flaked coconut and chopped fresh cilantro leaves, if desired.
Makes 4 servings.
Nutritional analysis: per serving: 140 calories, 7g fat, 275mg sodium, NO cholesterol, 45% of calories from fat. ** Dallas Morning News -- Food section -- 20 Mar 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 04-14-96
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