1. Preheat the oven to 350°. Spread the almonds in one layer in a baking dish and, stirring occasionally, toast them in the middle of the oven for 8 to 10 minutes, or until lightly browned. Pulverize the almonds in an electric blender or with a mortar and pestle or nut grinder.
2. In a heavy 3- to 4-quart saucepan, heat the oil over moderate heat until a light haze forms above it. Drop in the garlic and stir for a few seconds, then add the turmeric, coriander, cumin, salt and pepper. Mix in the almonds and vinegar, reduce the heat to low, and simmer for 2 or 3 minutes.
3. Add the shallots (or onions), cucumber, pepper, carrot and green beans, and turn them about with a spoon until they are evenly coated with the mixture. Stirring occasionally, cook over low heat for 5 minutes, or until the vegetables are heated through but still crisp to the bite.
4. Remove the pan from the heat and cool to room temperature before serving. Or, for a more piquant flavor, cover the atjar kuning tightly and let it marinate in the refrigerator for 24 hours or so before serving.
