Green Beans with Coconut
Preparation time: 20 mins
Cooking time: 10 mins
12 oz (350 g) green beans, cut into pieces (about 2 1/3 cups)
1 cup (250 ml) water
2 tablespoons oil
1 teaspoon mustard seeds
1 onion, thinly sliced
2 green finger-length chilies, deseeded and thinly sliced
1/2 teaspoon asafoetida powder (optional)
1/2 teaspoon salt
1 teaspoon sugar
1 cup (100 g) fresh grated coconut
1/2 cup (70 g) roasted ground peanuts
1. Bring the water to a boil in a pan. Add the beans and return to a boil. Cook for 1 minute. Remove from the heat, drain the beans, and rinse in cold water. Drain and set aside in a mixing bowl.
2. Heat the oil in a separate pan. Add the mustard seeds and fry until they pop. Add the onion and chilies and stir-fry for 1 minute or until the onion softens.
3. Remove from the heat, add the asafoetida powder and mix well. Combine with the beans, add all the remaining ingredients and mix well. Serve with rice.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.