2 handfuls baby red, gold & purple potatoes
1 handful green beans
1 cup cooked garbanzo beans
Indian Spices (mix & match as you like or use everything as I prefer):
1/4 Tsp Tumeric
1/2 Tsp Black Mustard Seed
1/2 Tsp Whole Cumin Seed
1/2 Tsp Whole Coriander Seed
1 Tbsp Fresh Ginger, cut in match sticks
15 Curry Leaves (optional)
Pinch of Asafetida (optional)
Dash of ground Fenugreek (optional)
Dried Red Pepper
Oil for stir-frying
Melted ghee or butter for finishing (optional)
Fresh coriander leaves & lemon wedges for garnish
Boil the potatoes till just tender, then cool and cut in halves. Steam green beans till they turn dark green. Drain chick peas and dice the onion.
Heat oil in a wok or frying pan over high heat, add the mustard seeds and when they start to pop add the ginger and curry leaves (if using). Add cumin, coriander seed, dried red pepper broken in half and let sizzle for a few seconds. Add onions, turmeric and asafetida/fenugreek if using. Add potatoes and toss with the onions and spices, letting them begin to brown around the edges. Add drained garbanzos, cover and let steam briefly. Remove lid, toss in green beans, and remove from heat. Adjust salt and add a little melted ghee or butter over the top for added flavor if you like.
Garnish with lemon wedges and fresh coriander if using. Serve with warmed Indian flat bread (naan, roti, chapati, parathas), yoghurt, and some mango or lemon pickle, or chutney.
NOTE: Indian flatbreads, curry leaves and mango & lemon pickles are all available at the Indian grocery at 42nd and Walnut next to the Wawa.