Woman Connected to Recipe: Janet Sharma
Submitted by Nina Sharma (Janet’s daughter)
About Janet:
I'm the daughter of immigrants. My mom's family was in the first round, arriving to America several years before the Mayflower. My dad was in a later round, arriving with much of the Indian diaspora in the late 1960s.
Their marriage is a clash of cultures, a mix of religions, and a daily lesson in compromise and innovation. And, so is my mom's cooking.
As a kid, we were relegated to iceberg lettuce salads, mac and cheese, or chipped beef and mashed potatoes-- standbys that were economical, hearty, and quick. If left to her own tastes, she'd make a delicious pasta, a savory fish, or anything with fresh garden herbs. In a restaurant, she'll always pick a wedge salad and roasted chicken.
About Janet’s Quasi-Indian Beans:
Janet’s 50-year roommate's (my dad's) tastes have encouraged her to dabble in the complexities of Indian home cooking from time to time. At the beginning, this did not go so well. There are horror stories of food poisoning from her early attempts at making chapatis (Indian flat bread).
When she'd asked for recipes from his childhood, two things got in her way: 1) her mother in law spoke no English and 2) no one had ever written down a family recipe. So she improvised - a dash of this, some simmering of that, and a few hours later, voila.
Janet is a resourceful, resilient, and radiant human and her self-proclaimed Quasi-Indian Beans are just the tip of her culinary iceberg.
Janet's Quasi-Indian Beans
INGREDIENTS
1 lb fresh string beans (use cut frozen green beans if necessary)
2-3 russet potatoes
2 Tbsp oil
1 medium onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4-1/2 tsp cayenne pepper if you wish
salt & pepper to taste
INSTRUCTIONS
Trim ends of beans and cut into 1-1/2' pieces - set aside
Peel potatoes and cut into pieces about 1 to 1-1/2" - set aside
Saute chopped onion in a little oil until wilted (5 minutes or so).
Add cumin, coriander and turmeric (and red pepper) stir for a minute or two. (Add more spice if you wish)
Add beans and potatoes to onion mixture. Stir to coat everything with the spices.
Cover tightly and cook over very low flame for 1/2 hour to 45 minutes, or more, until potatoes are soft.
Stir every 5-10 minutes to avoid burning.
Add salt & pepper to taste.
Serve with naan and yogurt.
