Serves: 4
Total Calories: 97

2 tablespoons peanut oil
1 teaspoon cumin seeds
1 clove large fresh garlic, minced
2 tablespoons peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon dried curry leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 large tomato, coarsely choped
1 pound yard-long beans, cut into 1/2-inch pieces
1 teaspoon salt, or to taste
1 medium white potato, boiled until tender, peeled and cut into 1/2-inch pieces
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cumin seeds, garlic, ginger, and green chili pepper, and stir about 1 minute.

2. Add coriander, curry leaves, cumin, and turmeric, followed by the tomato, beans, and salt. Cover the pan, reduce the heat to medium-low, and cook until the beans are partially cooked, about 6 minutes.

3. Add the boiled potato and cilantro, and cook until the beans are tender and all the juices have evaporated, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 60

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