Green Beans - 1 lb
Red Potatoes - 2
Peanut Oil - 2 tbsp
Turmeric - a pinch
Nigella Seeds - 1/2 tsp
Fresh ground black pepper
Wash the beans, trim the ends and cut into small pieces. Cut the potato into thin longish pieces.
Heat 1 tbsp oil in a cast iron skillet and temper with nigella seeds. Add the green beans, a pinch of turmeric and salt. Let it cook for 10 minutes, tossing frequently. When the beans are almost done, add fresh ground black pepper to taste. Saute for a couple of minutes more and remove.
In the same pan, heat the remaining 1 tbsp oil till smoking hot. Add the chopped potatoes. Sprinkle a little salt and turmeric. Saute till crisp and brown on all sides. Remove and serve with the sauteed green beans.