Green Beans with Garlic and Mustard Seeds

3 tablespoons peanut oil 

1/2 teaspoon brown mustard seeds

3 garlic cloves, chopped 

2 green chilies, finely chopped 

1 onion, finely chopped 

14 oz fine green beans, topped and tailed

1 teaspoon ground cumin

1/4 teaspoon salt 

1 - Heat the oil in a skillet over medium heat.  Add the mustard seeds and fry, stirring constantly, 

30 seconds, or until they splutter. Be careful not to burn. 

2 - Add the garlic, chilies, and onion and continue frying, stirring frequently, 3 minutes, or until the onions become soft.  Add the beans and fry 1 minute longer. 

3 - Stir in the cumin and salt and continue frying 2-3 minutes, or until the beans are tender. Serve 

hot.  

Recipe from Easy Indian Cookbook 

Cumin Infused Peas

This quick recipe uses a few basic spices to jazz u fresh peas (or frozen).

2 tablespoons vegetable oil

1/2 teaspoon brown mustard seeds 

1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/4 teaspoon chili powder 

1/4 teaspoon turmeric 

1/4 teaspoon salt

2 cups fresh peas, or thawed if frozen 

1 teaspoon freshly squeezed lemon juice

1 - Heat the oil in a skillet over medium heat.  Add the mustard seeds and fry, stirring constantly, 

30 seconds or until they splutter.  Be careful not to burn. 

2 - Stir in the cumin, coriander, chili powder, turmeric, salt and peas and continue frying for 

2 minutes longer. 

3 - Sprinkle the lemon juice and 2 tablespoons water over the peas.  Continue cooking 1 minute 

longer, or until the peas are tender.  Serve hot, or cool completely.  

Recipe from Easy Indian Cookbook