Sides

Sautéed Green Beans with Coconut

Adapted from Gourmet Magazine

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.

Prep Time

30 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1⁄3 cup water
1 teaspoon mustard seeds, black
1⁄2 cup coconut, unsweetened
1 pound green beans
3 tablespoons ghee
2 pepper, red chile (hot, dried)
6 curry leaves
  salt

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.