I’m off on a quick jaunt to India for work…and my husband wondered what he possibly would do with the ingredients in our fridge. Here’s a post for him:

What we’ve got:

• 2 Squashes
• 4 green peppers
• a bag of green beans
• a bunch of tomatoes
• 6 ears of corn

Green Beans curry

• 1 lb bag of  green beans
• 1 t turmeric
• 1 t chilli powder
• 1 t jeera
• 1 tablespoon of the dried coconut (that baggie on top of the toaster you asked me about)
• 1/4 t hing/ aka asafoedita/perungayam (optional)
• 1 t mustard seeds (i didn’t use these)
• 1/4-1/2 onion (my mom doesn’t do this. this was my modification/addition)
• salt to taste

Chop the ends of of the beans. chop the beans into tiny pieces (1/4 inch pieces).  Chop up the onion into bits. Heat up a skillet with a little olive oil. throw in the onions and let them brown. Add the spices to the oil and let them pop–esp the mustard seeds, jeera, and the hing.  Add the beans. mix and cover. let the beans cook until soft (10 mins). Add coconut and mix. Eat with some rice/couscous/quionoa

Corn recipe: Corn soup. they suggest topping with guacamole–you will need to buy avocado to do that. and a chilli

• de-cob 5 ears of corn (you could do less). use your new gadget
• • Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1/2 red onion, chopped
  • 1 jalapeño, chopped (or any chili you can find in the fridge or store)
  • Salt and black pepper
  • 1 1/2 cups veggie broth or water
  • Cilantro sprigs, to garnish
  Sautee the onion and chili in a skillet Add the onion and jalapeño about 5 mins. Pull out the food processor.  Toss in the corn kernels and the onion and jalapeno mixture. Blend until it is pureed. Transfer the mixture into a pot, add the water or stock to thin it. And simmer for 15 mins.

Green-squash pepper sabzi

modified from http://www.earth.li/~kake/cookery/recipes/green-pepper-and-tomato-curry.html

• 2  green  peppers
• 1 squash
• 2 tomatoes
• 1 tsp olive oil
• 1 tsp cumin seed
• 1/4 tsp salt
• 1 1/2 tsp  chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala  (you need to grind more, we ran out. put the following into the spice grinder and run it until powdery (1 min). my recipe is–2 cinnamon sticks, 1 T jeera (cumin), 1 T corriander seeds (round ones), 1 T black peppercorns), 1T cloves)
• 1 tsp brown sugar

Peel squash. Cut the bell pepper, squash, and tomatoes into 1″ chunks.

Heat the oil in a wide pan and add the cumin seeds. Stir about, then add the green pepper  and squash and saute for 2-3 minutes.

Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.

Add the salt, chilli powder, turmeric, dhana jheera, garam masala and brown sugar. Stir well, then simmer, covered, for 7 minutes, or until the pepper is cooked to your liking. Best served at once.