This past weekend was wonderful, we had friends over, sneaking in the last spurt of summer before school and the somewhat faster pace of things hit. What was especially fun was, that most of the food with the exception of some shrimp and tofu were all from the backyard. The menu was simple -fresh cucumber dip, a tomato eggplant and mushroom curry, lentils with spinach, grilled shrimp (in a chili mint marinade) and tofu (soy honey glaze and this stir fry. For whatever reason, I have not done a lot with beans, just not too sure why, but this year we seem to have a bean bonanza.
This simple saute is colorful and would complement almost all meals. What is nice is that people picked on it just by itself like a warm salad. This recipe is close to a weeknight dish that my mother often made, except she used potatoes instead of the turnips and cut the vegetables smaller. I have used a combination of the yellow wax beans and the green beans to offer a nice contrast of colors.
Stir fried carrots, turnips and beans with caramelized onions
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves 4 people
Ingredients
3 tablespoons oil (mustard or olive)
1 teaspoon panch phoron (Bengali 5-spice mixture)
1 red onion, cut into a fine dice
2 pods garlic, minced
1 teaspoon finely grated fresh ginger
2 turnips, peels and cut lengthwise into 1-inch pieces
3 medium carrots, peeled and cut into length wise pieces
2 pounds green and yellow beans, trimmed and either left whole or cut into halves
(not the intent here is to have some symmetry between the vegetables in terms of sizes)
2 green finger chillies, trimmed and slit
1 teaspoon sugar
1 teaspoon salt
1-2 tablespoons fresh lime juice
Method of preparation
1. Heat the oil and add in the panch-phoron and wait for the seeds to crackle.
2. Add in the onion, garlic and ginger and reduce the heat and cook for about 3-4 minutes, stirring the mixture frequently. At this point the onions should wilt, soften and begin to turn softly golden in the edges.
3. Add in the turnips and the carrots and mix well and cover for 5 minutes.
4. Add in the beans, chillies, sugar and salt and mix well. Cover the mixture and cook on low for another 10 minutes, the vegetables should be reasonably soft but retain just a little crunch.
5. Check the seasonings and stir in the lemon juice and serve.
