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Curried
Potatoes, Carrots and Green Beans, Bangalore Style
From: Sopchak
- 2 medium potatoes, cut into 1/4" cubes
- 2 t. olive oil
- 1 T. black mustard seeds
- 1/4 t. ginger
- 1/4 t. garlic
- 1/2 medium onion, chopped
- 2 green chilies, sliced into 1/4" pieces
- 2 carrots, cut into 1/4" pieces
- 15 green beans, cut into 1/4" pieces
- 1/2 t. turmeric
- 1/2 t. salt
- 2 T. coconut
- 2 T. lime juice
Soak the potatoes in water for 15 minutes. Drain and pat dry. In a
large non-stick skillet, heat oil. Add mustard seeds until they crackle.
Add ginger, garlic, onion and chilies, stir until onion is translucent.
Add carrots, potatoes, green beans, turmeric and salt, stir fry for
3-4 minutes.
Add 1/4 cup water and boil. Stir, cover and simmer for 5-10 minutes,
until vegetables are tender. Remove lid, and cook away any remaining
liquid. Add coconut and fry for 2 minutes. Sprinkle with lime juice
and serve.
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