String Beans Coconut Koora

Ingredients

1 stephen ceideburg 1 lb green beans, trimmed 1 salt to taste 1/2 tsp turmeric 1 tbsp corn oil 1 tbsp chana dal 1 tbsp urad dal 1/2 tbsp mustard seeds 1/2 tbsp cumin seeds 3 whole red chile peppers, broken up, by hand into pie 1/2 tbsp curry leaves (optional) 2 tbsp shredded, unsweetened coconut	Advertisements

Preparation
 
Cut beans, crosswise, into 1/4 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.

 

 
Servings: 6

 

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