String beans & coconut koora

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 pounds Green beans, trimmed
\N \N 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 \N Whole red chile peppers, broken up by hand into pieces
½ tablespoon Curry leaves (optional)
2 tablespoons Shredded, unsweetened coconut

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.

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