1/4 teaspoon urad dal (cleaned black gram, optional)
2 cloves garlic, thinly sliced
1 hot green or red chili, finely chopped (optional)
2 tablespoons finely chopped onion
2 tablespoons coconut oil (or any neutral cooking oil)
Splash of water
1/4 cup fresh, grated coconut or dessicated unsweetened coconut
Salt to taste
Instructions
Heat the oil in a large sauté pan, and add the
curry leaves, mustard seeds, dal (if using) and
garlic. Fry for a minute or two, until the garlic
is fragrant.
Add the onion and chili, and fry for a few more
minutes, until the onion softens. Add the green
beans, salt to taste and a splash of water. Cover
and let the beans steam for a few minutes, until
tender.
Open the pan, stir everything together, taste, and
adjust seasoning, if required. Stir in the grated
coconut.
Serving
Suggestions
Serve with rice or roti.
Originally Submitted
1/1/2018
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