The South Arm Cooking Club for seniors celebrated Vaisakhi with an east Indian theme recipes. Charlene prepared 4 Indo-Canadian inspired recipes for this meeting.
The first recipe is a simple Stir-Fried Green Beans with Coconut. It takes a few minutes longer to cook than a Chinese style stir-fry. The green beans are tender and aromatic instead of crisp and light.
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 cup finely chopped onion
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon freshly ground black pepper
- 1 pound green beans, sliced into 1-inch pieces
- 1/2 cup water
- 3/4 teaspoon salt, or to taste
- 3/4 cup roasted peanuts (optional)
Source: this recipe is adapted from Suvir Saran
Prep time: 20 minutes; Cook time 25 minutes; Serves 4 to 6
Instructions
 Heat oil in a large frying pan or wok over moderate heat. Stir fry mustard seeds and cumin seeds for 1 minute. The cumin seeds should begin to smell fragrant and the mustard seeds may begin to make ”popping’sounds. Add coconut, and stir-fry for another 30 seconds. Be-careful not to burn the shredded coconut as we did. Stir in the onions, ginger, ground black pepper, and cook for 5 minutes or until onion becomes translucent. |
 Add green beans and season with salt, and cook for 5 minutes. Add water and cover to simmer for 10 to 15 minutes until the green beans are tender, stirring once or twice. Uncover and cook, stirring, until excess water evaporates.
Sprinkle with roasted peanuts (if using) before serving. |