2 Tbsp. light vegetable oil1/2 tsp. dry mustard powder 1 tsp. black mustard seeds 1/3 tsp. turmeric 2 large cloves garlic, peeled, sliced 4 dry red chili pods, broken into bits 1 lb. green beans, trimmed and left 1 large baking potato (1/2 lb.) peeled and cut into 3/8 inch thick matchsticks 1/4 cup water (approx.) 3/4 tsp. coarse salt (or to taste) Lemon juice

Measure spices and put next to stove. Heat the oil. When hot, add mustard seeds. Seeds will spatter. Use a pot lid to control. When spattering subsides, add the turmeric, garlic, and chili pieces, and fry, shaking the pan, until the garlic turns light golden (20-30 secs.). Add the beans and potatoes. Let the vegetables sizzle undisturbed for 1 minute. Fry the vegetables 5 minutes, turning occasionally. Add the water, salt, and mustard powder, stirring to mix well. Reduce heat to low/ low-medium and cook, covered, until vegetables are thoroughly cooked (25 minutes). There will be a little liquid left. Uncover and cook until they look dry and glazed (3-4 minutes--increase heat as necessary). Turn off heat. Sprinkle lemon juice to taste ( 1-2 teaspoons).

Adapted from Classic Indian Vegetarian and Grain Cooking Julie Sahni

Note: This is hot. Discard chili seeds before cooking to “turn down” the heat. If this seems to you too long to cook the beans, don’t cook them so long! Add them after the potatoes have cooked a bit.