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Recipe Name: String Beans And Zucchini Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1/2 Pound(s) Fresh string beans
1/2 Pound(s) Fresh zucchini
1 Onion
1 Tablespoon(s) Ghee
1 Teaspoon(s) Cumin
1 Teaspoon(s) Coriander
1/2 Teaspoon(s) Turmeric
1/4 Teaspoon(s) Chili powder
1/2 Teaspoon(s) Garlic powder
1/4 Teaspoon(s) Dark mustard seeds
Salt, to taste
Wash the string beans in water. Snap the stems off. Break beans into
2 inch long pieces. With a vegetable brush, clean the zucchini
thoroughly under some running cold water. Cut and throw away both
ends of each zucchini, and cut into small rounds. Peel and cut onion
into small pieces. Over a medium heat saute the onion in butter or
margarine. When the onion is soft, add mustard seeds. When seeds
start jumping, add turmeric, cumin, and coriander powders. Saute
onion again until it is fully covered with spices. Add string beans
first. Mix and cover them for 4 minutes. Then add zucchini next.
Stir the pan. Add chili powder, garlic powder, and salt. Cook for 8
to 10 minutes. Serve hot or warm as a side dish. Anadi Naik in
"Vegetarian Journal Reports" Posted by Karen Mintzias File

Nutrition (calculated from recipe ingredients)
Calories: 31
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 82.9mg
Potassium: 233.6mg
Carbohydrates: 6.3g
Fiber: 1.6g
Sugar: 3.1g
Protein: 1.4g

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