Tuesday, 9 October 2007

Coconut Green Beans

This curry is more like a stirfry I guess. Toasted spices with shredded coconut and crisp sweet green beans. It only takes a few minutes and is delicious. It can also be done with cabbage, which is even quicker.

1 tbs oil
½ tsp mustard sees
1 onion, finely diced
1 garlic clove, finely chopped
1 tbs shredded coconut
¼ tsp cumin seeds
¼ tsp turmeric
2-3 large handfuls of green beans or quarter cabbage
2 tbs urad dhal
4 curry leaves
Salt to taste

Heat a wok or large pan and add the oil. Fry the mustard seeds and urad dhal till the mustard seeds pop.

Add the garlic and onion and fry gently for a minute.

Add the cumin seeds, turmeric, curry leaves and green beans (or cabbage) and stirfry. Add the coconut and cook, covered for 5 minutes. Check seasoning.

Serve with toasted coconut.



roopa said...

This is a pretty common South Indian dish - my mom always makes this, and it's totally one of my comfort foods. (Except she cuts the beans into smaller pieces.)

The Baker & The Curry Maker said...

Ye, it's one of my favourites too.