|Source||Adapted from Gourmet Magazine|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total 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.
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.