Indian Spiced Celery with Cumin and Lemon

March 15, 2012
Author Notes

When prepared with green beans, this is probably my favorite green beans dish. I tried it with celery and enjoy how the celery's crunchiness plays through the bright lemon and garlic flavors, with the cumin perfuming all and the cayenne kicking in at the end. Because of the lemon juice, the celery , like the green beans, loses its bright green color, but once you taste it, you know you want more!
photo to follow —LE BEC FIN

  • Serves 4-6
  • 1 1/2 pounds celery, peeled
  • 1/3 cup water
  • 2 1/2 teaspoons minced garlic
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon whole cumin seeds
  • 3 tablespoons canola oil
In This Recipe
  1. Cut celery into 1/3 inch pieces on the extreme diagonal, creating chevrons. In small bowl, combine water through cayenne. In small bowl, add cumin seeds.Have both bowls and wok lid close to stove.
  2. Over highest heat. heat wok to smoking, add oil and heat to smoking. Add cumin seeds, followed immediately by celery. Stir well for 3-4 minutes. Stir garlic mixture, quickly pour over the celery ,and top immediately with lid. Reduce heat to low and cook 15-20 minutes or until tender, stirring occasionally.
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  • BoulderGalinTokyo
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.