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Photo: Randy Mayor

Recipe Summary

Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).

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  • Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. Stir in cilantro.

Nutrition Facts

154 calories; fat 5.8g; saturated fat 0.4g; mono fat 3.3g; poly fat 1.7g; protein 3.3g; carbohydrates 22.7g; fiber 3.6g; cholesterolmg; iron 1.3mg; sodium 379mg; calcium 38mg.