Spiced green beans from The Art of Indian Vegetarian Cooking by Yamuna Devi

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Notes about this recipe

  • lorloff on September 28, 2014

    Very good. I cooked the green beans less thn recommended until they were just al dente. The spices were great. Only added a pinch of sugar and 1/2 of the salt called for in the recipe. Nice and spicy the amount of mustard seeds were perfect. I used brown mustard seeds

  • kimslist on September 13, 2010

    The only bad thing about this recipe is that, no matter how much I make, I never have leftovers. It's that addictive. A splatter screen for cooking the mustard seeds is essential. I would cut the salt by at least 50%, more if you use salted butter. I don't find it necessary to cut the beans into pieces smaller than 1", but don't overcook them.

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