Indian Spiced Vegetables, Sabzi Masala

Masala Beans

Our friend Farah, she of the famous Masala Kale, which has garnered over 500 page views on this blog, is at it again.

"With so many of my friends and family eating vegetarian, I am motivated to make vegetable dishes that are interesting and delicious," says friend, neighbor, and locally renown cook Farah Kapoor.  She adds, "Even among non-vegetarians, there is a lot of interest in local produce.  I saw some fresh okra and some lovely long beans at the Farmers' Market last week and was inspired to create a Masala Sabzi,  (spicy vegetable) recipe." 

Both the beans and the okra were transformed into something wonderful.  This is not to say that fresh off the farm they aren't already pretty wonderful, but Farah's version makes them spectacular.

She starts with fresh okra, purchased from our favorite Sunday Farmers' Market.

Masala Okra

Ingredients

1 medium white onion finely diced
1 tomato
1 tbsp cumin seeds
1 Clive of garlic finely chopped.
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 pound okra or long beans or green beans or haricot verts. Slice into rounds.
2 tbsp canola or olive oil
1/2 tsp red CHILLI powder (optional)
1/2 tsp garam masala (optional)

Method

1. Start by heating the oil in a skillet.
2. Add the onions and garlic and sautee for 2 minutes.
3. Next add the cumin seeds, coriander powder and the dry spices and saute until fragrant. This might take a minute or two.
4. Add the diced tomato and let it all come together for another couple of minutes. Add salt to taste.
5. Finally add the okra or green beans to the masala paste. Cook for a few minutes until vegetables are tender.
6. Garnish your vegetables with a handful of chopped cilantro.

Enjoy.

Farah's Indian Kale

Our previous post promised Kale, and being women of our word, we're here today to deliver...

How much do you love Modern Family?  Here's my fave foodie scene, from an episode last season:

Cam: Hey Daddy!  How was the Farmers Market?

Mitchell: Well it was great, but guess what the new spinach is?

Cam: Umm, radicchio?

Mitchell: Kale.

Cam: Nooooo!

Mitchell: I know, I was just as blown away as you are.  I see kale as more of a garnish or buffet decor; I don't see it anchoring a meal.

Sorry, Cam and Mitch, much as we love you, we disagree.  We are indebted to our dear friend, Farah Kapoor, pictured here with her handsome (and surprisingly trim, given the food that comes his way) husband.  She taught us new way to prepare kale, which we recently learned was bursting with Vitamin C.   Farah has graced these pages before.

She introduced us to Malaysian food, shared her recipes for saffron chicken, and jalapeno pakoras and has hosted us on numerous occasions.  So we are delighted to tap her again for her newly developed Indian Kale recipe.  Even my teenage daughter, who claims to loathe kale, gobbled this up, so it is definitely joining the rotation in our house.

14 ounces chopped up and washed kale
2 tbsp oil
1 tsp cumin seeds
1 tsp cumin powder
1 tbsp coriander powder
1 tsp chili powder
1 tsp chili flakes
1 tsp turmeric powder
1 onion diced
2 shallots diced
2 cloves garlic minced
1 tbsp Garlic finishing butter (optional)
1/2 cup chicken or vegetable stock
Salt to taste

1. To the oil add the onions garlic and shallots and fry till translucent.

2. Add the dry spices and sauté until fragrant.

3. Add kale and stock and just keep turning the kale until all the spices are distributed and the kale has wilted. If more liquid is needed add a little more water.

4. The kale needs to be wilted and the stalks a little crunchy.  This takes 5-10 minutes tops

5.  Remove from heat and add some finishing butter if you like.

6.  Garnish with a handful of chopped cilantro and fried shallots.