I have cooked this dish — a family recipe — for more than 40 years. It is excellent as a side dish to chicken, fish and pork entrees.


  • 2 tbsp oil
  • 1 1/2 tsp mustard seeds
  • 1 1/2 lbs green beans, fresh or frozen, cut into 1/2-inch pieces
  • 3 medium potatoes, cut into 1/2-inch cubes (unpeeled if thin-skinned)
  • 1 1/2 tsp coriander powder
  • 3/4 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp salt or to taste


1. In a large skillet with a tight-fitting lid, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add remaining mustard seeds and cover quickly.

2. When seeds stop popping in a few seconds, uncover and reduce heat to medium. Add green beans and potatoes.

3. Sprinkle mixture with coriander, turmeric, cayenne and salt. Mix well. Sprinkle with 1 tbsp water. Reduce heat to low (see Tip, left). Cover and cook, stirring once to prevent sticking, until vegetables are tender, about 10 minutes.

Serves 6 to 8 - Tip: Make sure that there is an audible sizzle at all times to indicate that vegetables are cooking.

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Submitted 1/29/14.
Source: Easy Indian Cooking by Suneeta Vaswani
Submitted By: b smith

Green Beans with Mustard Seeds