Green Beans with Curry Yogurt

We've been enjoying the green beans at the farmers market this summer. We've eaten green bean salad, plain steamed beans with butter and salt and pepper, and stewed green beans.

Last week I made these spicy green beans to tantalize our over-heated tastebuds.

It worked. Larry says these are the best green beans ever.

The beans are cooked as usual until tender-crisp, drained and set aside until just before it's time for dinner.

Then they are tossed with a sauce of spices and yogurt. I got the idea from Paul Gayler in his book Passion for Vegetables.

The roasted sesame oil, cumin, mustard and tumeric make the palate perk up and take notice. I'll be making it often in the winter months too -- as long as there are green beans at the farmers market.

There is a labor of love involved, unfortunately. It's necessary to take the seeds out of the green cardamom pods they come in. Use a small sharp knife to cut down the center of the pod and scrape out the seeds. It takes a dozen or so pods to fill a half teaspoon with seeds. But it so worth it for the flavor boost. I suppose you could substitute powdered cardamom, but it would not be the same.

Green Beans with Curry Yogurt
1 lb green beans
1 tbsp roasted sesame oil
1 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp cardamom seeds
1/4 tsp tumeric powder
5 tbsp plain yogurt
1 small clove garlic, crushed.

Cook beans in boiling water until tender but slightly crisp, about 8 minutes depending on the size and age of the beans. (You can steam them if you prefer.) Drain and set aside.

Warm the oils in a large skillet. Add the cumin, mustard, cardamom and tumeric and stir a few seconds. Stir in the yogurt and garlic. Simmer another couple of minutes, then add the beans. Toss until they are warmed through, and serve.

Serves 2-4