This is my favorite way to eat green beans. I eat heaped bowlfuls of it on its own or with rice or mixed with dal and rice and if by some stroke of luck I have left-overs, straight out of the fridge. I have mentioned it several times before, but always thought it was too simple a recipe to post. Of course, that’s not a good enough reason. If you like fresh, barely-spiced, almost raw, juicy vegetables (and coconut), this is THE recipe for you.
For me, the key ingredients here are green beans, coconut and black mustard seeds. It’s nicer if you use asafoetida, urad dal, and whole red chillies. But not having the first two should not prevent you from making it and whole red chillies can easily be replaced with red pepper flakes or red chilli powder. What I think is crucial though, is chopping the beans finely. Since you are going to cook them for a very short amount of time, they won’t cook properly if they are big and chunky. Also, the coconut doesn’t adhere to them properly if they are too big.
- Green beans
- Fresh grated coconut
- Black mustard seeds
- Urad dal
- Whole dry red chillies
- Chop the green beans into tiny pieces, about 1/4″ thick.
- If your beans have been sitting in the fridge for a few days, it’s a good idea to soak them in water for 5 minutes or so to refresh and hydrate them. Drain and set aside.
- Heat a little oil in a skillet. Once it starts shimmering, add the whole chillies and mustard seeds. Once the seeds start popping and the chillies have turned reddish-brown, add a pinch of asafoetida, followed by green beans.
- Add salt to taste and cook the beans until they are soft, but still a little crunchy. I like to cook them uncovered, so that they don’t lose their bright green color and stay crunchy. But if you want them to be a little more done and cook faster, feel free to cover with a lid.
- After the beans have reached your desired level of done-ness, add as much coconut as you like, I put LOTS!
- Saute for another minute or so and eat!
Have a happy Sunday!