All geared up for the big day tomorrow? If you’re like me, then you’re doing the last minute scramble and the to do list is still a mile long. Yikes! For those looking for a vegetarian alternative to the traditional thanksgiving meal or just an interesting take on the classics, there are lots of recipes. Gnaana, an Indian parenting resource, will be publishing my recipe, a fusion of the classic Indian Aloo Gobi with Thanksgiving stuffing, tomorrow. In the meantime, here are a couple of recipes I published on the blog last thanksgiving (after the photo).
Fall bounty for a vegetarian pumpkin curry
Green Beans South Indian Style
Happy Gobble Gobble!
I made green beans along with pumpkin curry as part of an Indian style thanksgiving menu meal. The classic green bean casserole is nice but tends to get sidelined. So how about an Indian take on this dish for something different? It’s easy and a lot healthier than cooking with cream of mushroom soup.
This recipe below is inspired by the recipe for South Indian style curried vegetables or ‘palyam’ but with a few changes that I thought were appropriate for thanksgiving.
(serves 6 as a side)
- 1 lb tender green beans, rinsed and ends cut
- 1 small onion, thinly sliced
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon salt or to taste
- 1/4 cup unsweetened grated coconut (if using desiccated coconut, re-hydrate in warm water for 5 minutes before using.)
- 1-2 teaspoons lime juice
Spread out the beans on a plate and microwave on high for 4 minutes. This greatly reduces the cooking time later.
Heat the oil in a skillet large enough to hold all the beans, over medium high heat. You know the oil is hot enough if you put in a mustard seed and it ‘crackles’.
Add the mustard seeds and wait for ten seconds or till they start popping. Immediately add the onions and 1/2 teaspoon salt.
Saute till the onion is caramelized, about 10 minutes. Stir regularly to ensure the onion doesn’t burn.
Add the green beans and mix well to coat the beans with oil. If the pan gets dry, add a bit more oil. Add a 1/4 cup water, cover skillet with lid, reduce heat to medium and cook for 5 minutes or till the beans are just cooked. I like my beans just slightly crunchy.
Mix in the grated coconut. If you’re using frozen coconut, bring it out of the freezer about 30 minutes before you need it. Turn heat off once the coconut has fully defrosted and mixes easily with the beans.
Taste for salt and squeeze lime juice and mix just before serving. Adding the lime juice at the end maintains the vibrant green of the beans.
Grated, desiccated coconut can usually be found in the bakery aisle in your supermarket.
Happy Thanksgiving everyone!