Prep Time:

15 min

|

Cook Time:

15 min

Serves 6

Ingredients

• 1 pound green beans, trimmed and sliced on the diagonal into 1” pieces

• 15 curry leaves

• ¾ cup finely grated fresh coconut or finely shredded dried unsweetened coconut

• 1½ teaspoon ground cumin

• 2 Thai bird chili, minced

• ¼ teaspoon turmeric

• 2 cloves garlic, peeled and minced

• ¼ cup water

• 2 tablespoons coconut oil

• 1 teaspoon black mustard seeds

• 1 teaspoon urad dhal (split and hulled)

• 2 whole dried hot red chiles, stemmed

• 1 teaspoon salt

Directions

1. Blanch and shock the green beans. Set aside.

2. Finely chop five of the curry leaves and put them in a medium bowl. Add coconut, cumin, chili, turmeric, and garlic, and mix well. Add enough water (about ¼ cup) to make the coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.

3. Heat oil in a wok or large skillet over medium heat. Add mustard seeds and urad dhal, and fry until mustard seeds pop and dhal turns light brown, about 2 minutes. Add dried chilis to the wok and fry for a few seconds.

4. Carefully add remaining 10 curry leaves (leaves will spatter when they hit the hot oil). Immediately add the coconut-spice mixture and sauté for a minute, until it dries out a bit and coconut is very lightly toasted.

5. Add green beans and salt, stirring often, until beans are coated with coconut mixture. Season with salt, to taste.

   
   © 2018 Richard LaMarita. Used with permission.