Hey, I happened to meet Monica Bhide at the Cookbook Store in Toronto when she was doing a signing for her cookbook! I was looking for a gift for a friend who loves Indian food, and tasted some samples from Monica. YUM!! Well, I bought The Spice is Right for my friend -- and gave it to her on the condition that she would cook for me from the book. Which she has. We really like all the recipes we've tried. So, in the spirit of the season, here is one of my favs. Season's Eatings ... Indian Green Beans with Grated Coconut Yield: 6 servings 1 tbsp vegetable oil 1 tsp mustard seeds Pinch of asafetida ½ lb. chopped green beans 1 dried red chile ½ tsp turmeric ½ tsp red chile powder 1 cup water Salt to taste 2 tbsp finely chopped fresh coriander 1 tbsp unsweetened desiccated coconut 1 tsp butter In a large nonstick skillet, heat the oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to crackle, add the green beans. Sauté for 1 minute. Add the dried chile, turmeric, and chile powder. Sauté for 2 minutes. Add the water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes). Add the coriander, coconut, and butter; sauté for about another minute to mix all the flavors. Serve hot. Variations: You can add ½ cup of diced potatoes to this dish. Add the potatoes before adding the green beans and sauté for 3 to 4 minutes. Then add the green beans and continue with the recipe.
