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Add a photoServings: 4
Ingredients
- 2 Tbsp. White poppy seeds
- 3 Tbsp. Sunflower or possibly vegetable oil
- 1/2 tsp Black mustard seeds
- 1 x Dry red chillies, minced, up to 2
- 2 tsp Grated fresh ginger
- 1/2 tsp Grnd turmeric
- 350 gm Fresh green beans, cut into 5cm pcs
- 350 gm Potatoes, peeled and cut into 5cm strips (like French fries)
- 3/4 tsp Salt or possibly to taste
Directions
- Preheat an ungreased skillet and roast the poppy seeds till they are lightly browned, stirring constantly. Transfer to a plate and allow to cold, then grind in a coffee grinder till smooth.
- In a heavy saucepan, heat the oil over a medium heat. When warm, but not smoking, add in the mustard seeds. As soon as they pop, add in the chillies and ginger. Stir fry for 1 minute.
- Stir in the turmeric, followed by the vegetables and salt. Stir well and add in 125ml luke hot water. Cover the pan and reduce the heat slightly. Cook for 15-20 min or possibly till the vegetables are tender. Stir occasionally to ensure the vegetables don't stick to the bottom of the pan. Add in a little more water if necessary, but make sure which when the vegetables are tender, no liquid is left in the pan.
- Stir in the grnd poppy seeds and remove from the heat. Serve as a side dish to any meat, fish or possibly poultry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 114 | 41% |
| Total Fat 12.91g | 16% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 447mg | 19% |
| Potassium 645mg | 18% |
| Total Carbs 34.21g | 9% |
| Dietary Fiber 10.7g | 36% |
| Sugars 0.7g | 0% |
| Protein 8.43g | 13% |
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