Sautéed Green Beans with Coconut
Summary
| Yield | |
|---|---|
| Source | Adapted from Gourmet Magazine |
| Prep time | 30 minutes |
| Recipes | Sides |
Description
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.
Ingredients
| 1⁄3 | Cup | water |
| 1 | Teaspoon | black mustard seeds |
| 1⁄2 | Cup | coconut, unsweetened (grated) |
| 1 | Pound | green beans (trimmed) |
| 3 | Tablespoon | ghee (or peanut oil or other vegetable oil) |
| 2 | hot red chiles, dried (seeds removed and crumbled) | |
| 6 | curry leaves (fresh - cut into strips; available in the Produce Department) | |
| salt (to taste) |
Instructions
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.
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