Flip Cookbook

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Green Beans and Carrot Subzi

You know the typical grandmothers. They bend over backwards to make their grandkids smile. I know grandmothers who travel hundreds of miles to get that best gift for the kid. I know grandmothers who choose a larger car — so that the kids can have a place to sit when they visit those few times a year. I know grandmothers who will learn a new language in their golden years so that they can communicate better with their grandkids. I know grandmothers who will create a storm of cooking in the kitchen at every whim of the kid. I know grandmothers who will scold the kid’s parents for being “too hard”.

Since I have zero experience in being a grandmother I really can’t tell you what makes them do this. It’s odd – but boy do I relish in this love!

I had the fortune of living part of my childhood very close to my naniji (my mom’s mom). My naniji is the most love filled woman I’ve ever known. I’m telling you — all those lovely grandmothers that appear in fairytales – my naniji is no less. I have so many memories of her in my childhood and all of them include those kind gentle eyes and voice. Oh her voice – how wonderfully soothing. My naniji loved to cook for all her grandkids. And every one of us really had a different favorite dish. My favorite every-day dish is this one – green beans and carrots.

I’d like to report that my take on this recipe will take you back to my grandmother’s square table where all the grandkids crowded around to eat this with hot rotis. I’d like to tell you that the very juice that is inside the beans is so perfectly spiced so that you can’t even tell that the spice is not a part of the bean. I’d like to tell you this.. but alas, I can’t.

My take is good – don’t get me wrong. But it’s nowhere close to the beans Naniji makes. Not even close.

Never-the-less I hope you enjoy!

I’ve shared this recipe at Wellness Weekend.

Green Beans and Carrot Subzi

Makes: 2 – 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Ready in: 35 minutes

Ingredients

  • french green beans (about 10 oz)
  • carrots (I used about 1/3rd the volume of beans)
  • 1 inch fresh ginger
  • 1 tablespoon organic canola oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder (haldi)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/4 – 1/2 teaspoon cayenne pepper
  • 1 – 2 teaspoons salt (to taste)

Directions

Beans Carrot Subzi 11. Trim and chop the green beans into 1/4th inch thick pieces. Peel the carrots and cut them up into 1 inch pieces and then cut them in half length wise. Grate or mince the ginger.

Beans Carrot Subzi 22. Over medium high heat, heat the canola oil in a medium skillet. Test if the oil is heated by dropping a cumin seed – the seed should sizzle. Once it’s hot, add the cumin and mustard seeds. Allow them to fry for about 30 seconds.

Beans Carrot Subzi 33. Add the grated ginger and turmeric power. Stir this around for about 30 seconds.

Beans Carrot Subzi 44. Add the green beans and carrots. Stir so all the vegetables are coated with oil. Cover and let it cook for about 5 minutes.

Beans Carrot Subzi 55. Lower the heat to medium-low. Add the salt, cumin powder, coriander powder and cayenne pepper. Stir to mix well. Cover and let it cook for about 10 to 15 minutes stirring every 5 minutes.

Beans Carrot Subzi 66. Once the carrots are soft, the subzi is ready to be served hot!

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6 Responses to Green Beans and Carrot Subzi

  1. Jeanette says:

    Hi Raj and Sonia! Love this veggie dish – I know my kids would enjoy this!

    • Raj says:

      Glad you like it Jeanette. I have loved this dish since I was a little kid.. if your kids love indian spices, I’m sure they’ll enjoy it!

  2. Ricki says:

    This sounds delicious–and looks beautiful, too! I think it would be a perfect recipe to link up to WellnessWeekend on my blog right now. . . hope you come over and link it! 🙂

  3. Pingback: Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Diet, Dessert and Dogs

  4. Pingback: Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Ricki Heller

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