| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
French |
The, Spice, Trail |
4 |
servings |
INGREDIENTS
| 2 |
tb |
White poppy seeds |
| 3 |
tb |
Sunflower or vegetable oil |
| 1/2 |
ts |
Black mustard seeds |
| 1 |
|
Dried red chillies; chopped, up to 2 |
| 2 |
ts |
Grated fresh ginger |
| 1/2 |
ts |
Ground turmeric |
| 350 |
g |
Fresh green beans; cut into 5cm pieces |
| 350 |
g |
Potatoes; peeled and cut into |
|
|
; 5cm strips (like |
|
|
; French fries) |
| 3/4 |
ts |
Salt or to taste |
INSTRUCTIONS
Preheat an ungreased skillet and roast the poppy seeds until they are
lightly browned, stirring constantly. Transfer to a plate and allow to
cool, then grind in a coffee grinder until smooth.
In a heavy saucepan, heat the oil over a medium heat. When hot, but not
smoking, add the mustard seeds. As soon as they pop, add the chillies and
ginger. Stir fry for 1 minute.
Stir in the turmeric, followed by the vegetables and salt. Stir well and
add 125ml luke warm water. Cover the pan and reduce the heat slightly. Cook
for 15-20 minutes or until the vegetables are tender. Stir occasionally to
ensure the vegetables do not stick to the bottom of the pan. Add a little
more water if necessary, but make sure that when the vegetables are tender,
no liquid is left in the pan.
Stir in the ground poppy seeds and remove from the heat. Serve as a side
dish to any meat, fish or poultry.
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