To tell you about the name, I will have to tell you a story about introducing a friend and colleague to Indian food. She is our new webmaster at work and I took her to Suvai, an Indian restaurant for lunch. As we were walking in, she said she's not a fan of spicy food. I was in two minds about the buffet. Just then the manager came in and insisted that we taste the food "It's not spicy at all".
And I'm glad we did. The lunch was great and the couple of things that stuck out to her was the coconut rice and the beans poriyal. On the way back we started to talk, "How can we make a one pot meal with the combination?" she asked. And we started talking about all the things we can add to it to make it a one pot meal. So it was a collaborative effort. And the name is in her honor - open source.
It'll make an interesting twist to the green beans if you decide to take this to the Thanksgiving table.
And in the true open source fashion, go ahead and make this and create your own twist. Send me a link if you make this with your own flavor and I will add it to the main post.
1 cup chopped green beans
1/2 pack extra firm tofu
1/2 tspoon turmeric
1/2 tspoon red chilli powder
1/2 tspoon cumin seed powder
1/2 tspoon mustard seeds
1/4 cup coconut
1 red chilli
2 bay leaves
3-4 curry leaves
1/4 cup nuts (I used almonds, but really any one would work)
2-3 tbspoon oil
salt to taste
1. Boil the rice.
2. Cube the tofu and stir fry them in a tbspoon oil with 1/4 tspoon turmeric powder and 1/4 tspoon chilli powder.
3. In a saucepan, heat oil and temper it with mustard seeds, bay leaves, chilli and curry leaves. Then add the green beans, and saute for a couple of minutes. Add the grated coconut, cumin seeds powder, turmeric powder, red chilli powder and salt and cook till the green beans are tender.
In the same pan, add the rice and mix it well with the beans. Then add the Tofu and the nuts. Stir for 2-3 minutes till everything mixes well together.
Serve warm. Happy Thanksgiving everyone!