Indian Green Beans with Coconut

Ingredients

1 lb. green beans, trimmed and cut into 1-inch sections

1 shallot, peeled & coarsely chopped

2 fresh hot green chilis, diced (remove seeds for milder flavor)

2 cloves garlic, peeled

1 c. grated coconut

1 t. ground cumin seeds

1/4 t. ground turmeric

6 T. vegetable oil

1 t. whole mustard seeds

2 t. uncooked white rice

1 T. curry powder

1 whole dried, hot red chili

1 t. salt

Instructions

• 1. Put shallots, green chilies, garlic, coconut, cumin and turmeric into a food processor and grind to a coarse consistency.

  2. Heat oil in large frying pan over medium-high heat. When hot, add mustard seeds and uncooked rice. 

  3. When mustard seeds begin to pop and rice swells and turns golden (just a few seconds), add curry powder and red chili.

  4. In a few seconds, add the green beans. Stir and fry for 3 minutes.

  5. Make a pile of beans in the middle of the frying pan.  Make a hole in the center of the beans and put the coarsely ground spices there.

  6. Cover the spices with some beans and sprinkle salt evenly over the top.

  7. Add 2 T. water and cover immediately.

  8. Turn heat to low and cook for 10 minutes or until beans are tender.

  9. Mix well and serve.  This dish reheats well

Servings

    Makes about 4 servings.

This recipe modified from Madhur Jaffrey's A Taste of India cookbook.