Runner beans with red potatoes

Runner beans are the nearest equivalent, taste-wise, of the hyacinth beans that I so love and havent found anywhere but (so far) in Southampton. Pete dislikes them, for some reason, so I usually make this dish for myself.



The best part of these beans is that they are "stringless" - so there's no need to de-string them (well, duh). Sometimes I add fried onions to these (perfect as a side for chapaties) and sometimes I use potatoes - as I did this time. In fact it was very nearly a painless preparation because I microwaved the vegetables together, then did the seasoning in a pan and sauteed them for a few minutes. Healthy AND tasty. Not to mention simple.

Recipe for: Runner beans with red potatoes


Runner beans with red potatoes, here shown with paruppu podi sadham

Ingredients:

2 cups thinly sliced runner beans
1 cup red potatoes, sliced to approximately the same size



For seasoning:

2 tsp mustard seeds
2 tsp urad dal
1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1/2 tsp cumin seeds whole
1 tsp garlic, sliced into very thin matchsticks
1/2 tsp garam masala
1/2 tsp asafoetida powder (optional)
2 tsp oil

Salt to taste

Method:

1. Cook the sliced beans and potatoes covered in the microwave for 8-10 minutes or till done.



2. Heat 1 tsp oil in a pan and add the mustard seeds. Let them pop, then add the cumin seeds, garlic and urad dal. Fry, stirring, till the dal becomes a light brown -about 30 seconds.

3. Add the coriander powder, red chilli powder and asafoetida powder now and mix well on low heat.

4. Now put in the cooked vegetables and stir well so that they are coated with the spices.

5. Pour the remaining tsp of oil around the veg and turn the heat up to medium-high. Fry for 5-6 minutes, or till some of the potatoes begin to get a brown tinge.

6. Add salt to taste, stir well. Serve hot with rice and any sambar/kuzhambu, pickles and poppadum.