Ingredients
SERVINGS: 6 Serving(s)
- 3 tablespoons olive oil
- 1 1/2 tablespoons mustard seed
- 2 medium potatoes, diced
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 pound green beans, snapped into 2-3 inch pieces
- 2 tomatoes, diced
- 1 teaspoon ginger, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red pepper flakes
Preparation
1. In a large skillet or Dutch oven, heat the oil. Add the mustard seeds and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and cook until potatoes are tender and beans are still partially firm.
