SERVES 4
12 ounces green beans, washed (Sliced okra can be substituted for the green beans)
1 tablespoon vegetable or olive oil
1 tablespoon black mustard seeds (or enough to cover bottom of frying pan)
1 medium onion, sliced thin
¼ teaspoon cumin powder
¼ teaspoon turmeric powder
Salt or garlic salt
Black pepper
Snap off ends of green beans, then cut on the diagonal into 4-inch lengths. In medium skillet, heat oil. Add mustard seeds and cook over low to medium heat until they pop, continually shaking the pan to avoid burning. Add onion and green beans, stir, then cover. Uncover and stir occasionally to cook evenly. Lower heat and add cumin, turmeric, salt and pepper to taste. Stir, then cover for 5–8 minutes more, until vegetables are cooked to preference.
Bernadette Drake, Hilton Head Island