STIR-FRIED GREEN BEANS WITH COCONUT

 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.

Yield: Serves 4

INGREDIENTS

1. • 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
   • 1/8 teaspoon asafoetida powder (optional)
   • 1/2 cup unsweetened shredded coconut
   • 3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
   • 1 teaspoon salt, or to taste
   • 1/2 teaspoon saambhar powder or rasam powder (optional)
   • 1 cup water

PREPARATION

1. 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.)
   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.)
   3. Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
   4. Add the remaining 1/4 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.
   5. Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
    Source http://www.epicurious.com/recipes/food/views/stir-fried-green-beans-with-coconut

 

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