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We made this dish for a cooking class I just taught last night. It was a birthday celebration and the ladies wanted to learn some South Indian style dishes. We cooked the coconut chicken curry and the potatoes and green beans.
I am from North India and anything cooked in mustard seeds and curry leaves reminds me of a South Indian dish- so when I was trying to come up with a menu I thought of the potatoes and green beans simply cooked in mustard seeds and curry leaves. The dominant flavors come from these spices and the lemon juice enhanced it even more.
The dish took all of half an hour to make and results were wonderful. Everyone enjoyed the dinner. This vegetable dish complemented the chicken really well. They both have similar flavors but yet tasted very different.
This dish is perfect to cook with a roast chicken or even for Thanksgiving. It’s that time of year and the big feast is already on my mind. This would be ideal for the big dinner, especially since it is so easy to make. It is very versatile and will go with any kind of cuisine. Definitely a keeper.
Well, I think the ladies really enjoyed all the dishes including the carrot pudding… it was a successful class and a fun evening.
- 2 cups green beans, chopped into 1 inch pieces
- 3 large red potatoes, peeled and chopped into 1 inch squares
- 2 teaspoons brown mustard seeds
- 7-8 curry leaves
- 2 tablespoons extra light olive oil
- 2 teaspoons coriander powder
- 2 teaspoons salt
- ½ cayenne pepper
- Juice of half a lemon
- ½ cup cilantro, chopped
In a wide frying pan, add the olive oil. Add the mustard seeds and curry leaves. Saute on medium high heat till the seeds begin to sizzle. Add the green beans and potatoes- mix well and sauté high heat. Add the coriander powder, salt and cayenne pepper. Mix well and lower the heat and cover with the lid. Cook on low heat for 20 minutes or till the potatoes are tender. Take the lid off and check for seasonings. Add the lemon juice and cilantro, mix well and serve.