Green Beans with Coconut

[Monica Bhide]

Green Beans with Coconut

Serves 6.

Cooking time: 5 minutes

• 1 T vegetable oil
  
• 1 tsp mustard seeds
  
• pinch of asafetida (look in an Indian grocery store, or omit if you can't find it)
  
• 1/2 lb chopped green beans (fresh or frozen)
  
• 1 dried red chile
  
• 1/2 tsp turmeric
  
• 1/2 tsp red chile powder
  
• 1 c water
  
• salt to taste
  
• 2 T finely chopped fresh coriander (cilantro)
  
• 1 T unsweetened desiccated coconut
  
• 1 tsp butter
  

In a large nonstick skillet, heat the oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to crackle, add the green beans. Sauté for 1 minute. Add the dried chile, turmeric, and chile powder. Sauté for 2 minutes. Add the water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes). Add the coriander, coconut, and butter; sauté for about another minute to mix all the flavors. Serve hot.

Tips: Do not overcook the beans or they will lose color and texture. If you are using frozen beans, you can save cooking time by precooking the beans in the microwave. Skip the stage of adding the water and cooking.

Variations: You can add 1/2 cup of diced potatoes to this dish. Add the potatoes before adding the green beans and sauté for 3 to 4 minutes. Then add the green beans and continue with the recipe.

Keywords: Side, Beans, Indian, The Daily Gullet

( RG497 )