Stir-Fried Green Beans with Coconut

Ingredients for Stir-Fried Green Beans with Coconut

• 45ml 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 chillies

• 8 fresh or 12 frozen curry leaves, torn into pieces (optional)

• 1 cucchiaino di semi di cumino

• 1/8 teaspoons asafoetida powder (optional)

• 45g unsweetened shredded coconut

• 350g green beans, both ends trimmed, beans cut on an angle into 1-inch pieces

• 1 teaspoon salt, or to taste

• 1/2 teaspoons saambhar powder or rasam powder (optional)

• 240ml di acqua

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.)

Add the urad dal, chillies, 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.)

Add the asafoetida, if using, and 20g the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.

Add the remaining 20g 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.

Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

Avvertenza

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