This almost seems like cheating as a recipe because though it has a lot of ingredients to give it flavor it’s so, so simple. Honestly, I have mixed feelings about coconut as a flavor in savory foods. But what I liked about this dish was that the coconut lended an really interesting texture as much as flavor. This dish managed to taste fresh, as well as a little smoky and had a lovely exotic flair from the coconut. This was equally as good cold as it was warm. You also can use this cooking method with nearly any vegetable of your choice.
Stir-Fried Green Beans with Coconut
1 1lb chopped green beans (small)
1 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon salt
6-8 dried curry leaves (you can use fresh)
1 cry red chili
1 tablespoon urad Dahl (lentils, for texture)
1 tablespoon chang Dahl(different sized lentils, for texture)
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 tablespoons oil for frying
1/2-3/4 cup unsweetened coconut
Heat the oil in a pan over a medium/high heat. Add the dried red chili, urad dahl, chang dahl, curry leaves, black mustard seeds and cumin seeds and cook until the cumin seeds pop. Add the chopped green beans to the pan and sprinkle with the turmeric, chili powder and salt.
Stir through the spices and then add coconut. Stir all of this together and then cover and cook until the beans reach desired doneness. I like mine crunchy so it didn’t take long at all, 7-10 minutes. If you want them softer you will probably have to add 1/4 cup water during the cooking process so the spices and coconut don’t stick to the pan.