INDIAN POTATOES

1 Tablespoon Olive Oil 1 Teaspoon Brown Mustard Seeds 3/4 Teaspoon Crushed Red Pepper 1/2 Teaspoon Tumeric 1/2 Teaspoon Dry Mustard 2 Garlic Cloves, minced

1 Pound Green Beans, trimmed 1 Large Baking Potato, peeled & cut into 1/4" strips 1/4 Cup Water 2 Teaspoons Fresh Lemon Juice 1/2 Teaspoon Lemon Rind, grated

Heat oil in a medium Dutch oven on medium heat. Add the first 5 ingredients. Sauté 1 minute. Stir in the next 2 ingredients and cook 5 minutes. Add the remaining ingredients, cover and cook on low for 10 minutes or until potatoes are tender.

SERVINGS 3; CALORIES 246; FAT 5.4 g; PROTEIN 6.4 g; CARBS 46.7 g; FIBER 8.1 g; CHOL 0 mg; IRON 2.4 mg; SODIUM 604 mg; CALC 72 mg SERVING SIZE= 2 Cup

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Updated 02/05/02