Ingredients
Vegetables & Seasoning
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½ kg French beans or green beans, finely chopped
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6 shallots (or small onions), sliced
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¼ tsp mustard seeds
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1 sprig of curry leaves
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A pinch of turmeric powder
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Salt to taste
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Coconut oil (or any vegetable oil)
To Crush
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1¼ cups freshly grated coconut
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5 green chillies
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4 garlic cloves
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A pinch of cumin seeds (optional)
Instructions
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Prep the Ingredients
Finely chop the beans and slice the shallots. Set them aside. -
Tempering
Heat a little oil in a Brass Flat-bottomed wok (kadhai). Once hot, add the mustard seeds and let them splutter. Toss in the curry leaves and shallots, and sauté until the onions turn soft and slightly golden. Stir in the turmeric powder and mix well. -
Make the Coconut Mixture
In a blender or mortar and pestle, crush the garlic and green chillies. Then add grated coconut and cumin (if using), and pulse or crush just enough to blend everything together. Avoid grinding into a paste, the texture should remain coarse. -
Combine & Cook
Add the coconut mixture to the pan and stir for a minute or two. Don’t let it brown, just let the raw edge of the garlic mellow out. -
Add the Beans
Stir in the chopped beans along with salt. Cover and cook on low heat. Do not add water, the beans will release moisture as they cook. Stir occasionally to prevent sticking or burning. -
Finish & Serve
Cook until the beans are tender but not mushy. Serve warm with steamed rice and your favourite curry.
Tips
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Fresh coconut is essential, don’t skimp on it!
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You can skip the cumin if you prefer a simpler flavour.
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For a vegan version, stick with coconut oil for the authentic aroma and taste.