Stir-Fried Green Beans With Coconut
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat
2
Cook, stirring, until the split peas turn golden brown
3
(Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle
4
) Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute
5
(Stand back if using curry leaves; they spit when they hit the oil
6
) Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds
7
Add the beans and salt and cook, stirring, 5 minutes
8
Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water
9
Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes
10
Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes
11
Taste for salt and serve hot
12
Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat
13
Cook, stirring, until the split peas turn golden brown
14
(Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle
15
) Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute
16
(Stand back if using curry leaves; they spit when they hit the oil
17
) Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds
18
Add the beans and salt and cook, stirring, 5 minutes
19
Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water
20
Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes
21
Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes
22
Taste for salt and serve hot