Ingredients
- Spice Mixture
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground turmeric
- 1 teaspoon salt
- Remaining ingredients
- 20 ounces frozen green beans ( 2 10 oz. pkg's), thawed, or 1 pound fresh green beans
- 3/4 cup grated unsweetened coconut
- 1 green chili (serrano, Thai, or jalapeno)
- 2 cloves garlic, peeled and crushed with side of knife
- 1/4- 1/2 cup water, as needed
- 1 teaspoon mustard seeds
- 2 dried red peppers
- 10 curry leaves or 2 bay leaves (however, curry leaves are a better more authentic option)
- 2 tablespoon vegetable oil
- 1 tablespoon uncooked long grain rice
How to Make
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Step 1: Combine the spice mixture in a small bowl and set aside.
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Step 2: Cut beans into 1/4-inch pieces , set aside.
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Step 3: In a small bowl combine coconut, green chilli, crushed garlic, spice mixture and with the water to to make a moist ball; set aside.
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Step 4: In a covered wok or large frying pan over high heat, heat mustard seeds, red peppers, and curry leaves in oil. When mustard seeds begin to pop, uncover and add rice. Stir until it turns white, 20 - 30 seconds.
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Step 5: Add beans, turn heat down to medium high and stir fry until beans become bright green and are nearly tender. If using fresh beans, add 1 - 2 tablespoons of water and cover with a lid (fresh beans take longer to cook than frozen).
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Step 6: Add coconut-spice mixture and cook, stirring occasionally, until beans are done, 5 - 10 minutes. Taste for salt and adjust if necessary.
We hope you enjoy this recipe!
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