Stir-Fried Green Beans with Coconut

By á-4084

Shredded coconut adds a great flavor without being overbearing and taking over this stir fried green bean dish. Serve as a side or with lentils and rice for a simple meal.

Ingredients

• 3 tablespoons canola oil
• 2 teaspoons yellow split peas
• 1 tablespoon black mustard seeds (optional)
• 1 teaspoon hulled black gram beans (urad dal; optional)
• 3 whole dried red chiles
• 8 fresh or 12 frozen curry leaves, torn into pieces (optional)
• 1 teaspoon cumin seeds
• 1/8 teaspoon asafoetida powder (optional)
• 1/2 cup unsweetened coconut, shredded
• 3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
• 1 teaspoon salt, or to taste
• 1/2 teaspoon saambhar powder or rasam powder (optional)
• 1 cup water

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from epicurious.com

Preparation

Step 1

Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle.

Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. Stand back if using curry leaves; they spit when they hit the oil.

Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.

Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.

Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.