Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon black mustard seeds
- 1/2 cup onion, peeled and finely chopped
- 1 teaspoon fresh ginger root, peeled and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound green string beans (fresh, trimmed and cut crosswise into small pieces)
- 1/4 teaspoon cayenne pepper
- 1/4 cup unsweetened dried shredded coconut
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon juice
How to Make
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Step 1: In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water dropped into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
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Step 2: Thoroughly stir in the onion, ginger, salt and pepper; cook, stirring, for 5 minutes.
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Step 3: Add the green bean pieces. Stirring constantly, add the cayenne and fry for 5 minutes longer.
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Step 4: Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 5-8 minutes more, or until the beans are crisp-tender.
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Step 5: Sprinkle with lemon juice, taste for seasoning, and serve at once.
We hope you enjoy this recipe!
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