Green Beans and Potato Fry
This is a dry side dish goes well with Rice, Roti , luchi, poori & plain paratha.
Ingredients:
- 2 cups green beans cut into small pieces
- 2 cups cubed potatoes
- ½ medium size onion sliced
- 1 tbsp chopped tomato
- 2 Â green chilies
- 2 tbsp Mustard oil ( you can use white oil too)
- Turmeric powder 1/ 2 tsp
- Salt to taste
- For tempering,
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 1 dry red chilly
- pinch of Sugar
Process:
- Heat oil in a preheated cooking pan over medium heat.
- If you are cooking with mustard oil, make sure your oil is nice and hot, reduce the heat to low.
- Add all whole spices under tempering section, stir for 10-15 seconds to release the aroma from the spices.
- Add all vegetables, if you like your dish spicy, add chopped green chilies now, and, increase the heat to high, cook for a minute, this will help to release the moisture from the vegetables.
- Reduce the heat to medium or medium-low, cover with a lid, cook for 5-6 minutes, then sprinkle salt, turmeric powder, give a good mix, put the lid back and continue cooking until vegetables are done. It will take 10-15 minutes, keep eye on your dish, you need to stir a couple of times.
- When it’s almost done, sprinkle sugar, increase the heat to high, cook for 2-3 minutes. This will bring a good color to the dish.
- Remove from heat and serve with Roti or Rice.
Recipe by: Shyamali Sinha