GREEN BEAN-POTATO BHAJEE

2 russet potatoes

6 to 8 ounces frozen green

beans, sliced

3 to 4 tablespoons canola

oil

1 large onion, peeled and

thinly sliced

2 cloves garlic, peeled and

slices

Pinch of ground turmeric

(optional)

1 to 1 ½ tablespoons coriander seeds, cracked

½ teaspoon freshly

ground pepper

½ teaspoon salt, or to

taste

1 teaspoon nigella seeds (optional, see note) 1. Peel and slice potatoes to roughly resemble the pieces of green beans; set aside in acidulated water. Thaw beans and set aside.

Heat the oil in a large skillet and saute the sliced onion over medium heat, stirring frequently, until deep golden brown and crisp, adding the garlic and turmeric, if using, toward the end. Tilt the pan and with a slotted spoon, take out the browned oniongarlic, leaving as much oil as possible in the pan. Set the browned onion aside on a cutting board.

Reheat the oil if needed and add the coriander seeds, the salt and the pepper. Saute 30 seconds and add the potato slices and the beans. Cook, stirring occasionally, until the vegetables are done, adding some water if needed. Add the nigella seeds midway into the cooking time, along with the reserved fried onion. Stir to mix in. The beans should be tender and the potato slices should roughly hold their shape.

Adjust seasoning and serve with cooked basmati rice or naan. Serve a mango achaar (pickle) or chutney on the side, if desired.

NOTE: Nigella seeds and mango pickles are available in all Indian groceries.