String beans & zucchini curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh string beans |
| ½ | pounds | Fresh zucchini |
| 1 | large | Onion |
| 1 | tablespoon | Ghee |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Coriander |
| ½ | teaspoon | Turmeric |
| ¼ | teaspoon | Chili powder |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Dark mustard seeds |
| Salt, to taste | ||
Directions
Wash the string beans in water. Snap the stems off. Break beans into 2 inch long pieces.
With a vegetable brush, clean the zucchini thoroughly under some running cold water. Cut and throw away both ends of each zucchini, and cut into small rounds.
Peel and cut onion into small pieces.
Over a medium heat saute the onion in butter or margarine. When the onion is soft, add mustard seeds. When seeds start jumping, add turmeric, cumin, and coriander powders. Saute onion again until it is fully covered with spices.
Add string beans first. Mix and cover them for 4 minutes.
Then add zucchini next. Stir the pan. Add chili powder, garlic powder, and salt. Cook for 8 to 10 minutes.
Serve hot or warm as a side dish.
Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias
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