Clean foods are those which are less cooked or not cooked at all. A mild sauté or steam of vegetables both leafy and fibrous is good for the body. It promotes good digestion and results in overall improvement of the human body. Anumita tells us about two such delicious recipes, Asparagus with mustard paste and garlic green beans stir fry, in the weekly column, exclusively for Different Truths.

Growing up in India, I love the taste and texture of the stems of gourds when cooked with mustard or poppy seeds. My mother used to make it fresh and it seemed to melt in the mouth. The fact about clean eating is become a major factor today.

Clean foods are those which are less cooked or not cooked at all. A mild sauté or steam of vegetables both leafy and fibrous is good for the body. It promotes good digestion and results in overall improvement of the human body.

When I moved to the US and we settled in Ohio, it was practically impossible to get the tender stems of the gourd plants. Other than the few summer months, the ground is frozen. I decided for an alternative.

Asparagus was the answer. Quite not the same as the tender stems of the gourd plants, but it is still a stem vegetable with a similar texture if cooked in certain way. My favorite is Asparagus with mustard and I change the mustard paste and use poppy seed paste (Khuskush/Posto) to give a new taste. I have tried this same recipe with tender string beans or with tender broccoli. Sometimes, when I feel lazy, I simply stir fry the asparagus with minimal seasoning. That is the kind of clean food which makes me happy.

Asparagus with Mustard Paste

Cuisine: Fusion                Meal: Side dish for Dinner/Lunch                 Serves: 4

Ingredients:

Asparagus 1 bunch trimmed and cut into 3” pieces

Mustard Seeds 2tbsp (ground to paste)

Olive oil/Corn oil 1/2tsp

Coarse Salt

Dry Chili 2

Onion Seeds ½ tsp

Procedure:

In a non-stick pan drizzle the oil and put the onion seeds (Kalo jeera / Kalonji) in it with the dry chili.

When it sputters, add the asparagus and sprinkle the salt.

Stir fry for just half a min or so, then add the mustard paste.

Stir in a little and switch off the heat and cover for two to three mins.

Your side dish is ready to have with steamed white rice.

Garlic Green Beans Stir Fry

Cuisine: Fusion               Meal: Side dish for Dinner/Lunch              Serves: 4

Ingredients:

Tender Green Beans ½ lb

Olive Oil/ Butter

Chili Flakes ½ tsp

Garlic 2 cloves crushed

Coarse Salt

Method:

Drizzle oil or melt butter in a nonstick pan.

Add the chili flakes and crushed garlic. When the aroma garlic wafts up add the green beans.

Sprinkle salt and stir fry for 10 seconds on high.

It is ready to serve as side dish with grilled chicken or fish.

It can be served with white rice and daal (lentil soup) too.

Enjoy your clean meal and feel rejuvenated.

©Anumita Chatterjee Roy

Pix by the author and the Net.

Anumita Roy

Anumita Roy is an artist at heart and legal/medical interpreter by profession. She creates word images in her verses and loves to write short stories. Mother of children in the spectrum, she advocates special needs issues in whichever way possible. Born in India, brought up in several countries, makes her a true global citizen. She now lives in the Columbus, Ohio, with her family and follows her passion for writing and advocacy being the Managing Editor of Different Truths.

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