Beans Potato Curry Recipe

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Beans Potato Curry Ingredients

2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
3 cup vegetarian
1 salt, to taste
1 pinch turmeric

A Recipe for
Beans Potato Curry

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This Recipe for Beans Potato Curry is one of thousands in the Recipes-to-go Bean Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Beans Potato Curry Recipe
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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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This is a recipe for Beans Potato Curry from the recipe cookbook of Recipes-to-go (Bean)

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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Beans Potato Curry

My mother's menu consisted of two choices: Take it or leave it.
Buddy Hackett

Beans Potato Curry Directions

Heat oil, mustard seeds, and urad dal. Roast for a few seconds. Add
vegetables. Sprinkle salt and turmeric. Cook on high heat for a
couple of minutes. Add coriander powder, chili powder, and cumin
powder, (and ginger and garlic if you wish) cover and cook on low
until done. For making the potatoes more crisp, add rice powder
(arshi maav) and stir it in.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU

Serves: 6

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Beans Potato Curry Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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