Serves 2
1½ cup green beans, chopped
2 tsp coconut oil
1 tsp mustard seeds
2 dry red chilles, each broken into two. I use Karnataka Bydagi red chillies
2 tbsp grated coconut
10 curry leaves
1/8 tsp asafetida
1tsp salt (adjust to taste)
1 Heat oil in a pan over medium high heat. When the oil is hot, add the mustard seeds. After the mustard seeds splutter, add the curry leaves, the broken dry red chillies and the asafetida. Sauté for about 10 seconds.
2 Add the chopped beans and mix well. Sauté for about 2 minutes.
3 Add a tablespoon of water. Cover the pan and reduce the heat to low. Cook for about 7-8 minutes.
4 Add the grated coconut and mix gently. Cover the pan and let it sit for a couple of minutes. The beans should be cooked, but still have some crunch.
Serve as a side dish with rice and lentil or vegetable curries.
Comments