STIR-FRIED GREEN BEANS WITH COCONUT
by Sepi Z
Sepi Z
Ingredients
Canola oil 3 Tbsp.
Yellow split peas 2 tsp.
Mustard seeds (optional) 1 tsp.
Hulled black gram beans (urad dal; optional) 1 tsp.
Red chiles, dried, whole 3 ea.
Curry leaves (or 12 frozen leaves), torn into pieces (optional) 8 ea.
Cumin seeds 1 tsp.
Asafetida ½ tsp.
Coconut, unsweetened, shredded ½ cup
Green beans, ends trimmed cut on an angle into 1”piece ¾ lb.
Salt 1 tsp. or as needed
Curry powder ½ tsp.
Water 1 cup
Directions
Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok (kadai) or frying pan over medium-high heat.
Cook, stirring, until split peas turn golden brown, 1 to 2 minutes. Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle.
Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves, they spit when they hit the oil.)
Add the asafetida, and ¼ cup of the coconut and cook, stirring, 30 seconds. Add the green beans and salt and cook, stirring, 5 minutes.
Add the remaining ¼ cup of coconut, the curry powder, and the water.
Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
Uncover and cook, stirring often, until all of the water has evaporated, about 5 minutes. Taste for salt, adjust as necessary, and serve hot.