Green Beans Casserole – Not!
December 1, 2015
Whenever I dine at an Indian restaurant, I look forward to savoring the salivating curries, flavorful rice dishes and soft breads. While these dishes from North India are popularly served in Indian restaurants in United States and Canada, there are many more interesting dishes prepared in other parts of India that are healthy, tasteful, and unique. You see, India is a land of many states, and each state has its own culture, its own cuisine, and yes, its own language! Imagine driving to the next province or state and experiencing a different culture, different food, and speaking a different language!!
I hail from Tamil Nadu, one of the South Indian states, and, the dishes I make are way different from those generally available in local Indian restaurants. Born a vegetarian and living life as one, I have collected a variety of South Indian dishes that have been passed down through the generations. Many of these dishes fall into the vegan category as well, since they don’t involve dairy products.
Here is the recipe for one such dish –Green Beans poriyal – an all time favorite of mine that my great grandmother used to cook! My great grandmother was a culinary master, whipping up exotic South Indian curries with aplomb, cooking for a family of no less than twenty hungry mouths. To this day, her culinary skills are unrivaled – and I am sure you will love her simple recipe.
Add a unique twist to this year’s Thanksgiving Dinner with this new Green Beans poriyal! Enjoy the experience of cooking this flavorful dish!
Curried Green Beans organic Indian flavor pack contains following ingredients for 2 servings:
Prep time: 5-10 minutes; Cook time: 15 minutes; Serves 2
10” non-stick skillet
1 tbsp cooking oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafetida
1 tsp split black gram lentil
1 tsp chick peas lentil
½ lb (2 cups) fresh or frozen green beans cut into 1” pieces
¼ tsp turmeric powder
¼ tsp red chili powder
¼ tsp salt
1 tbsp grated coconut (optional)
Cooking Directions: (Remember to stop and savor the flavors!)
- Heat oil in skillet on medium heat, sputter mustard seeds
- Add cumin seeds and asafetida
- Add split black gram lentil and chick peas lentil, fry to golden brown
- Add green beans, salt, turmeric powder and red chili powder
- Lower heat, cook covered for 10 mins stirring every 3-4 mins.
- Remove cover, stir fry on medium heat until moisture evaporates
- Stir in shredded coconut (optional)
- Serve hot with rice and lentil soup
Variation: substitute ¼ cup green beans with carrot cut into 1” cubes