Green beans in mustard-poppyseed sauce
slightly modified from The Healthy Cuisine of India, by Bharti Kirchner

2 Tbsp oil (mustard oil preferred)
1/4 tsp five-spice (an equal blend of black mustard, cumin, fennel, fenugreek, and kalonji seeds)
1 tsp seeded, chopped fresh green chili (or to taste)
1/4 tsp turmeric
1/4 tsp salt
1 tsp sugar
2.5 C green beans, cut into 1.5-inch pieces
1/4 C plus 1 Tbsp water

1 tsp black mustard seeds
2 Tbsp white poppyseeds

1. Prepare the mustard seeds and poppyseeds: White poppyseeds can be very hard to grind, but grinding them releases a distinct flavor and aroma.  I have had the best success toasting them in a skillet and then grinding them with a coffee grinder - ceramic burr or blade grinder.  They will create a somewhat gummy paste on their own, so it can be helpful to grind them with the mustard seeds and the sugar.  Once things are ground, add a bit of water to make a paste, and let the paste stand for a little while to release the flavors.

2. Activate the spices: heat oil over medium-low heat. Add the five-spice and green chili until the five-spice starts popping.  Then add the turmeric, salt, and sugar.

3. Add the green beans and water, a simmer, covered, 10 minutes.

4. Add the mustard-poppyseed paste, and simmer, covered, until the beans are done (5-10 minutes or more).  Remove from heat and let stand a few minutes to allow the sauce to thicken and the flavors to develop.