Name: Stir-Fried Green Beans With Coconut
Yield: Serves 4
Ingredients: 3 tablespoons canola oil; 2 teaspoons yellow split peas; 1 tablespoon black mustard seeds (optional); 1 teaspoon hulled black gram beans (urad dal; optional); 3 whole dried red chiles; 8 fresh or 12 frozen curry leaves, torn into pieces (optional); 1 teaspoon cumin seeds; ⅛ teaspoon asafoetida powder (optional); ½ cup unsweetened shredded coconut; ¾ pound green beans, both ends trimmed, beans cut on an angle into 1" pieces; 1 teaspoon salt, or to taste; ½ teaspoon saambhar powder or rasam powder (optional); 1 cup water

Stirfried green beans with coconut on an ovalshaped dish.

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

Recipe notes

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