Recipe By: Sunset Magazine, May 1989
Submitted by: DeniseC

1/2 pound fresh green beans, ends trimmed
6 medium red potatoes (2 to 2 1/2 pounds)
1/2 teaspoon ground coriander
1 teaspoon mustard seeds, crushed
1/3 cup hot water
1/3 cup chopped fresh mint leaves — I used less mint – half
1/4 cup thinly sliced green onions
1/4 cup lemon juice (1 lemon) — I used 3 small lemons
fresh mint sprigs

1 teaspoon ground cumin
1/2 teaspoon cayenne — to 3/4 t. — or to taste
1/2 teaspoon pepper

In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add [whole] beans and cook, uncovered, until tender to the bite, about 5 minutes. Lift out beans with tongs and immerse in cold water.

Add potatoes to the boiling water [I cut into chunks first and when done, then cut into 1-inch cubes] and simmer, uncovered, until tender when pierced with a knife, 25 to 30 minutes. Drain; let cool. Cut potatoes into 1-inch cubes and place in a large bowl.

Mix Chatt Masala, coriander, mustard seeds and hot water. Pour over potatoes; mix lightly and let stand about 15 minutes, stirring occasionally.

Drain beans and cut into 1 1/2-inch lengths. To potatoes, add beans, chopped mint, onion, lemon juice, and salt to taste. Mix gently and pour into a shallow bowl. If made ahead, cover and chill up to 4 hours. Garnish with mint springs.

Found this printed in 8/21/01 Oregonian FoodDay.

Calories: 152 (10% from protein, 87% from carbohydrate, 3% from fat) Protein: 3.8 grams Total fat: 0.5 gram Saturated fat: 0.1 gram Cholesterol: 0 Sodium: 14 mg Carbohydrate: 34.4 grams Dietary fiber: 4.2 grams Exchanges: 1/2 vegetable, 1 starch

Servings: 6

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