Green Bean and Coconut Stir-fry
A wonderfully aromatic South Indian green bean stir-fry.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup unsweetened grated coconut (fresh, frozen, or dried)
- 1 tablespoon mild-flavored cooking oil such as vegetable, canola, or grapeseed oil
- 1/2 teaspoon black mustard seeds
- 1 pinch asafetida (hing), or substitute 1 teaspoon minced garlic or 2 tablespoons minced onion or leek
- 4 or 5 fresh curry leaves
- 1 dried red chili, cut in half
- 1 pound green beans, trimmed and cut into 1/2-inch long pieces
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1 teaspoon sambar powder
- 2 teaspoons freshly squeezed lemon juice
Instructions
- 1
In a small bowl, thaw the frozen coconut or add a bit of hot water to dried coconut to plump it up.
- 2
Heat a wok or large skillet over medium heat and add the vegetable oil. When the oil is hot and shimmering, add one black mustard seed. Once the seed sizzle and pops, add the remaining black mustard seeds and the asafetida. You may need to have a lid handy to cover the pan in case the mustards seeds pop. When the popping subsides, reduce the heat to medium-low. Rub the curry leaves with your fingers to release the natural oils, then add them to the pan along with the dried red chili. Cover the pan for a few seconds in case the curry leaves cause the oil to splatter. Remove the lid and stir everything for a few seconds.
- 3
Add the green beans, turmeric, and salt to the pan and stir-fry for a minute over medium heat. Reduce the heat to medium-low again, add a couple tablespoons of water, and cook the beans for 2 minutes. Stir in the sambar powder and stir. Add the coconut and cook for another 1 to 2 minutes, until the beans are tender and cooked through. Stir in the lemon juice, transfer to a plate, and serve.