He picked the beans early in the morning, so they couldn’t be more fresh. I prepared a stir fry by combining potatoes similar to the french beans potato stir fry I had blogged earlier. Simply fabulous! I wondered why I gave these beans a step-motherly treatment all this while. Anyway, I am going to cook them often now with a lot of motherly love. 🙂 1 Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs. 2 Add the cubed potatoes and salt. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine. 3 Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid. Simmer for about 12-14 mts or till the beans and potatoes are fork tender. 4 Adjust salt and stir fry without lid on high flame for a mt and combine well. Turn off heat and serve with rice or rotis. Prep & Cooking: 40-45 mts Serves 4 persons Cuisine: Andhra . 2 potatoes, peeled and cubed pinch of turmeric pwd 1 tsp red chilli pwd 1 tsp coriander pwd pinch roasted methi pwd salt to taste 1 tbsp oil For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp cumin seeds 4 garlic cloves, crushed 10-12 curry leaves
