Snake/French Beans with Potatoes

A North Indian Preparation

 Ingredients: 

3 bunches snake beans - about 500 gms - cut into one inch lengths 

2 large potatoes peeled and cut into 1/2 inch cubes 

2 tablespoons of canola oil 

3 heaped tsp cumin seeds 

3/4 tsp turmeric powder 

2 heaped tsp coriander powder (roasted and then powdered) 

1 tsp salt 

Juice of 1 lime 

1 to 2 green chillies - minced 

Method: 

In a good quality non-stick pan heat the oil until hot but not smoking. Add the cumin seeds. They should pop and crackle immediately. Do not let them burn or they will turn bitter. Quickly add the beans, potatoes and all the spices except the lime juice. 

Mix thoroughly. Add 1/2 cup of water, cover and cook on a medium high heat until all the water evaporates, the potatoes are cooked and the beans are quite dry. Pour in the lime juice and stir. 

Transfer the beans into a serving dish. 

Serve with rotti or rice and lentils. 

Serves 4 to 6. 

TIP: 

Dry roast a cup or two of coriander seeds in a pan. Agitate frequently till fragrant and they start changing colour. Be careful as they burn easily. 

Place in a large plate to cool. Grind to a fine powder in a coffee grinder. Store in a zip lock bag in the freezer. It will last for years staying fresh and fragrant.