String beans & coconut koora
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | pounds | Green beans, trimmed |
| Salt to taste | ||
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Corn oil |
| 1 | tablespoon | Chana dal |
| 1 | tablespoon | Urad dal |
| ½ | tablespoon | Mustard seeds |
| ½ | tablespoon | Cumin seeds |
| 3 | Whole red chile peppers, broken up by hand into pieces | |
| ½ | tablespoon | Curry leaves (optional) |
| 2 | tablespoons | Shredded, unsweetened coconut |
Directions
Cut beans, crosswise, into ¼ inch pieces. Boil with salt and turmeric until tender, about 10 minutes. Drain and set aside.
Heat oil in a small saucepan or skillet. When oil is hot, lower heat and add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if using, curry leaves. Stir, cooking until dal turns golden and mustard seeds pop. Remove from heat, add coconut, stir for a minute and mix into green beans. Serve warm.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.