Ingredients:
- 1/4 cup canola oil
- 1 tablespoons mustard seeds
- 24 curry leaves, roughly torn
- 1 1/4 teaspoons cumin seeds
- 3/4 cup unsweetened shredded coconut
- 2 cups roasted peanuts
- 1 pounds green beans cut into bite-sized pieces
- 1 1/2 teaspoons kosher salt
- 1 cup water
Note: If using frozen green beans, use half as much water at the end of the recipe.
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Preparation:
Combine the oil and the mustard seeds in a large skillet or wok. Heat over medium-high until the mustard seeds start to pop, about 1 1/2 to 2 minutes. Add the curry leaves and cumin and cook, stirring often, until the cumin becomes fragrant and browned, about 1 1/2 to 2 minutes. Add 1/4 cup of coconut and cook until it turns a toasty brown color, about 15 to 30 seconds, stirring continuously so the coconut doesn’t burn. Add the peanuts and cook for two minutes.
Add the green beans and the salt and cook for 5 minutes, stirring occasionally. Add the remaining coconut and the water and bring to a simmer. Cover the skillet and reduce the heat to medium-low. Cook until the green beans are tender, about 10 minutes. Uncover, increase the heat to medium and cook until all of the water is evaporated, stirring often, about 5 to 8 minutes. Taste for seasoning and serve.
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