Beans And Zucchini Curry
Recipe By : Anadi Naik in "Vegetarian Journal Reports"
Serving Size : 4
Wash the string beans in water. Snap the stems off. Break beans into
2 inch long pieces.
- 1/2 Lb Fresh string beans
- 1/2 Lb Fresh zucchini
- 1 Lg Onion
- 1 Tb oil/margarine
- 1 T Cumin
- 1 T Coriander
- 1/2 Ts Turmeric
- 1/4 Ts Chili powder
- 1/2 Ts Garlic powder
- 1/4 Ts Dark mustard seeds
- Salt, to taste
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.