- 1 tablespoon canola oil
- 1 teaspoon brown mustard seeds
- 3/4 teaspoon salt
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dry mustard
- 2 minced garlic cloves
- 1 pound green beans, trimmed*
- 4 cups (1/4-inch) strips peeled baking potato (about 2 small or 1 large)
- 1/4 cup water
- 2 teaspoons fresh-squeezed lemon juice
- 1/2 teaspoon grated lemon rind (optional for garnish)
2. Garnish with the lemon rind, if desired, for a pretty presentation.
*I just learned the proper way to trim green beans, after years of doing so incorrectly. You only want to trim the tough end, by lining the green beans up on a cutting board and chopping with a knife. Leave the other end - with the pretty tapered tip - intact.
A note when buying Indian flatbread: commercially available naan is almost sure to have milk or butter in it. But chapatis are a great safe bet for vegans - they will almost always consist of just three ingredients: whole wheat flour, water, and oil.
3 servings (about 2 cups), Calories 246
Although the spice mix was delicious, there were a few reasons I didn't love this dish. First, the green beans were wonderfully crisp, and the potatoes were wonderfully tender... but the two were an odd contrast to each other. I feel that the green beans need to be cooked separately first, so they are tender like the potatoes. I also didn't love the overall combination of the two vegetables - until I wrapped them up in a chapati. With the bread acting as a binder, the flavor cohered better. You might consider chopping both the green beans and potatoes into smaller pieces, and either rolling up in flatbread, or serving directly over rice.