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Ingredients
- 2.) Heat 2 tsp of oil in a heavy deep skillet, or Karhai. When it is hot. Toss in
- 3.) 2 tsp of brown mustard seeds.
- 4.) 1 tsp of cumin seeds
- 5.) 1 tsp of channa dal
- 6.) 1 dried red chili cut in half
- 7.) 6 curry leaves
- When the mustard seeds start to pop, toss in the green beans.
- 8.) Salt to taste
- 9.) 2 Tbs of water
- 10.) 1 cup of green peas (fresh or frozen)
View Full Recipe at The Colors Of Indian Cooking
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%201%20pound%20of%20green%20beans%20cut%20in%20little%201/2%20inch%20pieces.%20This%20takes%20a%20bit%20of%20time%20but%20as%20my%20sister%20in%20law%20says..when%20chopping%20beans,%20%22that's%20what%20sisters-in-law%20are%20for%22.%3C/p%3E%3Cp%3ESet%20the%20beans%20aside.%3C/p%3E%3Cp%3EStir%20it%20all%20up,%20then%20cover%20the%20skillet%20and%20simmer%20until%20the%20beans%20are%20tender,%20about%2015%20minutes.%3C/p%3E%3Cp%3EWhen%20the%20beans%20are%20cooked%20sprinkle%20and%20mix%20in%3C/p%3E%3Cp%3E11.)%202%201/2%20Tbs%20of%20grated%20dried%20or%20fresh%20coconut.%3C/p%3E%3Cp%3EServe%20this%20dish%20hot.%3C/p%3E%3Cp%3EIt's%20a%20great%20side%20dish,%20fresh,%20crunchy%20and%20spicy.%20It%20certainly%20made%20me%20like%20green%20beans%20again,%20and%20it%20may%20just%20do%20the%20same%20for%20you.%3C/p%3E){kind=link}