Note: OK, it cooks in less than 15 minutes, it’s got almost no fat and it tastes really wonderful. What’s the catch? We’re still looking for one. This recipe is from Nirmala Kripanarayanan, who comes from Southern India. It’s an example of Hindu vegetarian cooking at its best. You can sometimes find it on the menu at India’s Tandoori, a restaurant in West Los Angeles that Kripanarayanan and her family run.

2 1/4 teaspoons oil1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 tablespoon split, peeled urad dal1 onion, chopped4 jalapeno chiles, chopped1 stalk curry leaves1 teaspoon turmeric1 pound green beans, cut crosswise in thin slices1/4 coconut, grated2 teaspoons saltChopped cilantro

Heat oil in skillet. Add mustard and cumin seeds. When mustard seeds pop, add dal, onion and jalapenos. Cook until onion is tender-crisp. Add curry leaves and turmeric and cook briefly. Add green beans and stir to mix with seasonings. Add coconut and continue to stir. Add salt and cook 5 to 7 minutes, stirring. Beans should be slightly crisp. Check seasoning. Serve garnished with cilantro.

Makes 8 servings.

Each serving contains about:49 calories; 594 mg sodium; 0 cholesterol; 2 grams fat; 7 grams carbohydrates; 2 grams protein; 1 gram fiber.