If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well.
Recipe information
Total Time
1 1D2 hr
Yield
Makes 4 servings
Ingredients
1
1
1
3
2
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
Step 2
Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
Step 3
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
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