Stir-fried potatoes and green beans with mint
This one’s a perfect home-style subzi, or vegetable dish. Traditionally one would use chopped fresh coriander for this dish. I like to use mint to give this everyday food an interesting twist. Combine it with Spinach and Thyme Roti Flatbreads and a portion of Spicy Red Lentils for a perfect Indian meal.
– 8 potatoes (about 4 lbs/1.75 kg total), washed; ½ lb (500 g) green beans
– 3 tablespoons oil; 1 tablespoon black mustard seeds
– 1 tablespoon cumin seeds; 1 teaspoon ground turmeric
– 2 tomatoes, coarsely chopped
– Salt, to taste; 2 fresh green chili peppers, deseeded and minced
– 4 green onions (scallions), minced; ¼ cup (2 g) mint leaves, chopped.
Place the potatoes in a large pot with cold water to cover, bring to a boil, and cook until just cooked through but still very rm (test the largest potato in the pot; it should be rm but cooked at the center). Drain and set aside to cool.
Meanwhile, bring water to a boil in a medium pot. Toss in the green beans and cook until just tender, about 8–10 minutes. Drain, rinse under cold water to cool, and then drain again. Trim, cut into ½-in (1.25-cm) lengths, and set aside.
Peel the potatoes and cut them into 1-in (2.5-cm) dice. Set aside.
Step 4:Heat the oil in a wok or a wide heavy pot over medium-high heat. When the oil is hot, toss in the mustard seeds. When they stop popping, add the cumin seeds and turmeric, stir brie‑y, and then stir in the tomatoes and salt. Stir-fry for about 1 minute. Add the potatoes and stir-fry for another minute. Stir in the chili peppers, green onions, green beans and mint. Remove from the heat, taste for salt, and adjust if necessary. Serve hot.
Food: Stir-Fried Potatoes And Green Beans With Mint