I'm always on the lookout for vegetable and vegetarian recipes that are tasty, use inexpensive ingredients - especially if I keep them on hand - and don't require a lot of work to prepare. Last night I made this Indian green bean recipe and was delighted with the results, however I made a few small changes: I used canola oil instead of butter (about 2 Tbsp., not 1/4 cup), brown mustard seeds instead of black, as that's all I had, and only had 1/2 pound of green beans, so I added 1/2 lb. of carrots, cut in the same size and shape as the beans. I steamed the carrots over boiling water until almost tender, then blanched the beans in the boiling water for three minutes before shocking both the carrots and the beans in cold water. I then sauteed the vegetables in the oil in a large pan and seasoned them with the salt, sugar, crushed chili, and 1/4 tsp. pepper. I served the beans with tandoori chicken (chicken pieces marinated in tandoori paste and plain yogurt, then baked). Both my husband and I loved the flavour of the garlicky vegetables. The only change I'll make in future is to cut back the salt to 3/4 tsp. Although the two-step preparation is a little more work than I'd like, this recipe is definitely a keeper.
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I'm always on the lookout for vegetable and vegetarian recipes that are tasty, use inexpensive...