1 tablespoon canola oil 
1 teaspoon brown mustard seeds 
3/4 teaspoon salt 
3/4 teaspoon crushed red pepper 
1/2 teaspoon turmeric 
1/2 teaspoon dry mustard 
2 garlic cloves, minced 
1 pound green beans, trimmed 
1 large baking potato, peeled and cut into (1/4-inch) strips 
(about 4 cups) 
1/4 cup water 
2 teaspoons fresh lemon juice 
1/2 teaspoon grated lemon rind (optional) 

Heat oil in a Dutch oven over medium-high heat. Add mustard 
seeds and next 5 ingredients (mustard seeds through garlic); 
sauté 1 minute (mustard seeds will pop). Stir in green beans 
and potato; cook 5 minutes, stirring occasionally. Add water 
and lemon juice; cover, reduce heat to low, and cook 10 minutes 
or until potato is tender. Garnish with lemon rind, if desired.