Green Beans with Mustard -- Jaffrey

Wash and trim

1.5 lbs green beans

Slice into 1/4" rounds (?)

Mix well:

3 T Yogurt

1/2 fresh hot green chili, or 1/4t cayenne

3T cilantro, finely chopped

1t salt

1t sugar

3/4t dry mustard

3/4t ground cumin

2 t lemon juice (alt, perhaps better: 1T sumac)

3T water

Heat

5T veg oil

in a skillet and when hot, add

5 whole fenugreek seeds

1/4 t cumin seeds

When the fenugreek starts to color, put in the beans, and fry, stirring, for about 5 min.

Beat the yoghurt mixture once more and stir into the beans. When the skillet starts bubbling, reduce heat to very love, and cook slowly for 40 minutes (!). Stir every 10 min or so.

To serve, place in a warm serving dish and sprinkle with

1/4t garam masala