Title: Farashi beaner chochori
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      2 tb Mustard oil
    1/4 ts Five spice powder
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/4 ts Salt
      1 ts Sugar
  2 1/2 c  Green beans, sliced
      1 ts Black mustard seeds, ground
           -- & mixed with
      2 ts Water & allowed to stand
           -- for 30 minutes
      2 tb Poppyseeds, white, made into
           -- a paste
           Cilantro, for garnish
 
  Heat oil in a skillet over medium low heat.  Add five spice & green
  chile & fry for a few seconds.  Add turmeric, sugar, salt & stir in
  the green beans, water & mustard paste.
  
  Add poppyseed paste* & simmer, covered, until the beans are tender.
  Remove from heat & let stand for 15 minutes to allow the sauce to
  thicken. Garnish with cilantro & serve.
  
  *Toast the poppyseeds for 30 seconds.  Grind into a powder.  Add 2 tb
  water & grind into paste.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"