Name: Stir-Fried Green Beans With Coconut
Yield: Serves 4
Ingredients: 3 tablespoons canola oil; 2 teaspoons yellow split peas; 1 tablespoon black mustard seeds (optional); 1 teaspoon hulled black gram beans (urad dal; optional); 3 whole dried red chiles; 8 fresh or 12 frozen curry leaves, torn into pieces (optional); 1 teaspoon cumin seeds; ⅛ teaspoon asafoetida powder (optional); ½ cup unsweetened shredded coconut; ¾ pound green beans, both ends trimmed, beans cut on an angle into 1" pieces; 1 teaspoon salt, or to taste; ½ teaspoon saambhar powder or rasam powder (optional); 1 cup water

Stirfried green beans with coconut on an ovalshaped dish.

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

Recipe information

Yield
Serves 4

Ingredients

3 tablespoons canola oil

2 teaspoons yellow split peas

1 tablespoon black mustard seeds (optional)

1 teaspoon hulled black gram beans (urad dal; optional)

3 whole dried red chiles

8 fresh or 12 frozen curry leaves, torn into pieces (optional)

1 teaspoon cumin seeds

⅛ teaspoon asafoetida powder (optional)

½ cup unsweetened shredded coconut

¾ pound green beans, both ends trimmed, beans cut on an angle into 1" pieces

1 teaspoon salt, or to taste

½ teaspoon saambhar powder or rasam powder (optional)

1 cup water

Preparation

Step 1
Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle.)
Step 2
Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
Step 3
Add the asafoetida, if using, and ¼ cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
Step 4
Add the remaining ¼ cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
Step 5
Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

Image may contain: Plant, Food, Fruit, Banana, and Meal

Reprinted from Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes by Suvir Saran and Stephanie Lyness. Copyright © 2004 by Suvir Saran and Stephanie Lyness. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.

TagsStir-Fry Indian South Asian Asian Green Bean Bean and Legume Vegetable Coconut Fruit Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Simmer Wok Ramadan Cookbooks

Recipe notes

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