Sautéed Green Beans with Coconut

Source: Adapted from Gourmet Magazine
Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


A South Indian take on green beans. The coconut is slightly sweet and the mustard seeds and chiles give it a little heat. Serve with raita (yogurt and cucumbers) and your favorite grilled food.


1/3 cup
1 teaspoon
black mustard seeds
1/2 cup
coconut, unsweetened
1 pound
green beans
3 tablespoons
hot red chiles, dried
curry leaves


Stir together the coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 20-30 minutes.

Steam beans in boiling salted water until crisp-tender, 6-7 minutes. Transfer to a colander set in a bowl of ice and cold water to stop cooking, then drain well.

Cut beans horizontally into 1/2-inch pieces. Heat ghee or oil in a 12-inch heavy skillet over medium high heat until hot but not smoking, then add mustard seeds, chiles, and curry leaves.

Stir until mustard seeds make popping sounds, about 1 minute. Turn off heat and add beans and stir until coated with oil. Add coconut mixture and stir again. Season with salt and spoon into serving bowl.