Randy Mayor; Melanie J. Clarke
Yield
3 servings (serving size: about 2 cups)

How to Make It

Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.

Ratings & Reviews

rhiannonkatieri's Review

rstarrlemaitre
February 06, 2013
It might not be fair for me to review this since I changed a main ingredient and the cooking style, but I wanted to share anyway, because the result was great. I focused on the green beans, omitting the potatoes altogether. I sauteed all the remaining ingredients (except water) in a frying pan, then added the beans to coat. I then roasted the beans and spices in the oven at 400F for about 30-40 min (until they were tender and slightly puckered). Since I have a 3 year old, I used 1/4 teaspoon of cayenne pepper instead of 3/4 teaspoon of crushed red pepper (it was still somewhat spicy, but not overwhelmingly so). The result was so good that my husband was using the beans as incentive to get my daughter to eat the rest of her dinner. I'd give that recipe a 5.

rstarrlemaitre's Review

rhiannonkatieri
February 28, 2011
The spices were quite tasty, but I felt like the green beans and potatoes didn't go all that great together - until wrapped up in a chapati, which somehow acted as the perfect binder for the flavors in the dish! Would make again, but perhaps cut the vegetables into smaller pieces and serve in a thicker sauce.