Brussels Sprout and Green Bean Bhaji

Spontaneous dinner for hippies, part two: this recipe is a twist on one of our favorites from The Ayurvedic Cookbook, green bean bhaji. We've added brussels sprouts because we're obsessed with them and they really add the complexity to elevate this weeknight bhaji to company-worthiness. This bhaji is an especially good option because if you serve green beans over brown rice, you're all set for protein--no bean-soaking, no tofu-marinating. It's tasty and very spicy; if you want less heat, you can remove the seeds from the chile, or, for the severely spice-phobic, maybe even use only half a chile.

Brussels Sprout and Green Bean Bhaji

2 cups fresh green beans or Blue Lake beans, ends trimmed, cut into 1 and 1/2 inch pieces

20 brussels sprouts, quartered

2 tablespoons peanut or sunflower oil
1/2 teaspoon mustard seeds

1/4 teaspoon asafetida

1 teaspoon turmeric

3 tablespoons water

1/2 teaspoon salt

1 and 1/2 inches ginger root, finely minced (whip out your microplane if you have one)

1 jalapeno or serrano chile, minced finely

1/2 cup chopped fresh cilantro

1/4 cup desiccated coconut

Heat the oil over high heat in a large frying pan or wok. Add mustard seeds; when they start popping, add asafetida and turmeric. Stir quickly, then toss in green beans and brussels sprouts and mix to coat with spices and oil. Saute until beans are just tender and brussels are starting to brown, about 10 minutes.

Meanwhile, combine water, salt, ginger, chile, cilantro and coconut in a food processor and pulse until you have a paste. Add to the vegetables and mix well, then saute for a minute or two. Serve with some rice or yogurt to soak up the heat.