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Green Beans Curry
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Ingredient
- Green Beans – 16oz pkt, frozen, French-style
- Oil – 2 tbsp
- Mustard Seeds (Rai) – 1/2 tsp
- Dry Red Chilies (whole) – 2 or to taste
- Asafetida (Hing) – 1 pinch
- Turmeric Powder (Haldi) – tsp
- Curry Leaves (Kadi Patta) – 1 sprig
- Bengal Gram (Channa Daal) – 1 tbsp
- Split Black Gram (Urad Daal) – 1 tbsp
- Salt – to taste
- Shredded Coconut (frozen or fresh) – 1 tbsp
Directions
- In a wok, heat oil on medium to high heat.
- Add the Mustard Seeds and allow them to start spluttering.
- Add Dry Red Chilies, Asafetida, Turmeric Powder, Curry Leaves, Bengal Gram Daal, Split Black Gram Daal, preferably in that order.
- This process has to be done fast and make sure you stir it so that it does not burn.
- Once the Bengal Daal starts to turn golden, add the the Green Beans and give it a good stir. Cover the pan with a tight lid and let it cook covered, stirring occasionally.
- Once the Green Beans have cooked, add salt and cook uncovered.
- Let the Green Beans dry out and remove from heat.
- Add the fresh shredded coconut and give it a final mix and serve hot.
- Do not add any water; the frozen Beans have enough moisture.
- While cooking covered, every time you open for stirring let the moisture from the lid back into the wok…so it cooks in its own water.
-
Shredded Coconut (frozen) is readily available at any Indian Store, if
you do not have access to any, make the dish without it and its just as
good.
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