2 c. yellow wax beans, cut into 1" pieces
2 med. potatoes, peeled & diced
3 med. carrots, scraped & sliced
4 tbsp. butter
2 tsp. cumin, ground
1 tsp. salt
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1 c. plain yogurt
1 c. fresh asparagus
Saffron yellow rice
1 c. frozen peas

Put all vegetables, except peas, into a pot and add enough water to just cover them. Salt lightly and boil for 5 to 10 minutes only. In another large pot, heat butter and add spices to it. Stir them around for a few minutes, then add the vegetables in their water. Bring it all to a boil, add the yogurt and the peas, stir well and reduce the heat. Let it simmer for about 1/2 hour or a little longer and serve very hot with saffron rice. Serves 6.