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It is almost Thanksgiving and I am so excited to share today's recipe! In honor of this very American holiday, mum and I decided to give an Indo-Fijian spin to some classic Thanksgiving ingredients. We were also inspired to create these recipes for folks who prefer to eat masaledar (full of masala and spices) food but still want to participate in Thanksgiving feasting. The older folk in my family usually prefer to eat Indian dishes over roasted turkey. So we used to cook a full Thanksgiving feast for the younger folk (almost like a first dinner) and then Indian food would be like a second dinner. Lol. We don't do that as much anymore. Everyone has their own spin on holidays and that is what makes America great. A collection of cultures and peoples.
Today we are giving the beloved Thanksgiving sides, green beans and mushrooms, an Indo-Fijian makeover. This is a very easy recipe based on Mum's Basic Green Bean Curry recipe. I would highly recommend this recipe if you are looking for a different way to make this dish this year. First we trim and blanch the beans. I chopped the beans into smaller pieces. While beans are blanching, we brown sliced mushrooms in some oil. Any type of sliced mushroom will do. After the mushrooms are browned and beans blanched, we cook the aromatics, mustard & cumin seeds, curry leaves, onions, garlic, ginger, chilies, turmeric and garam masala in oil. Then we add in the blanched beans and fry on high heat with salt until beans become tender. At this point, stir in browned mushrooms. Cook until mushrooms are well incorporated and beans begin to brown. Turn off heat, serve up on a platter and garnish with chopped cilantro.
This can be serve over rice or with a flatbread like roti or pooris. It will definitely be a great side dish to Mum's New Turkey Curry! See full recipe below complete with measurements! Happy Thanksgiving everyone!
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RECIPE: Serves 8 Prep time: 10 minutes Cook time: 30 minutes Ingredients: -1 lb green beans
-8oz sliced mushrooms
-1/2 cup olive oil
-1 tsp mustard seeds
-1 tsp cumin seeds
-handful of curry leaves (optional)
-1/2 cup diced onions
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-1 tsp Thai chili sliced
-1/4 tsp turmeric
-1/4 tsp garam masala
-splash of water
-salt to taste
-handful of chopped cilantro
Clean, trim and blanch green beans in salted boiling water for a couple of minutes. Drain and place in ice bath to stop the cooking process.
In the meantime, brown sliced mushrooms in oil. Salt lightly. Set aside.
Heat up oil on medium-high flame. Add mustard seeds, cumin seeds and curry leaves if using. Once sputtering occurs, add diced onions. When edges are brown add garlic, ginger and chilis if using. Once this is aromatic and has browned, add turmeric and garam masala.
Add blanched beans and salt to taste. Mix well and stir-fry. Add a splash of water if mixture starts to dry out.
Once liquid has cooked off and beans have softened, stir in the browned mushrooms.
Turn off the heat when mushrooms are incorporated and bean edges begin to brown.
Garnish with chopped cilantro.
Serve hot with rice or a flatbread like