In the next several days we will be publishing recipes of dishes to be featured at the Taste of BYBS, next Sunday, May 21, from 5 - 8 PM. The recipes will also be available at the event, but we’ll be previewing some of them here.
For example, thanks to Lynn Lazarus for Curried Green Beans & Potatoes
1 inch fresh ginger, peeled and sliced thin and cut
into strips
4 T vegetable oil
1 medium sized diced onion
1 tea whole cumin seeds
1 Tablespoon curry powder
2 large potatoes, peeled, cut into medium sized chunks
1/2 lb sliced mushrooms
1 lb trimmed and cut string beans (frozen are fine)
2 tea salt
1/4 cup fresh chopped coriander
1 cup water
1 cup plain yogurt
Heat oil in a large frying pan or a large, wide pot
over a medium flame. When hot, put in the cumin
seeds. Let them sizzle for a few seconds. Then add
the ginger. Stir for a minute. Put in the onion.
Stir and fry until the onion turns light brown. Then
add the potatoes. Stir and fry for 3-4 minutes. Add
in the mushroms. Stir and fry until the mushrooms
begin to glisten. Put in the beans, curry powder &
salt. Stir well. Add 1 cup water and bring to a
boil. Cover, turn down the heat and simmer for 25-30
minutes or until all the vegetables are tender. There
should be no liquid left.
Garnish with chopped cilantro and serve with plain
yogurt.
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