Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/08/2009 Can make this even easier by using frozen diced green beans.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4132_051809_greenbeans.jpg
Ingredients Ingredient Checklist 3 tablespoons canola oil 2 teaspoons yellow split peas 1 tablespoon black mustard seeds (optional) 1 teaspoon hulled black gram beans (urad dal) 3 whole dried red chiles 8 fresh or 12 frozen curry leaves, torn into pieces (optional) 1 teaspoon cumin seeds 1/8 teaspoon asafetida (optional) 1/2 cup unsweetened shredded coconut 3/4 pound green beans, both ends trimmed and cut on the bias into 1-inch pieces Coarse salt 1/2 teaspoon saambhar powder or rasam powder (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4132_051809_greenbeans.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4132_051809_greenbeans.jpg
4132_051809_greenbeans.jpg
Ingredients
Ingredients
- 3 tablespoons canola oil 2 teaspoons yellow split peas 1 tablespoon black mustard seeds (optional) 1 teaspoon hulled black gram beans (urad dal) 3 whole dried red chiles 8 fresh or 12 frozen curry leaves, torn into pieces (optional) 1 teaspoon cumin seeds 1/8 teaspoon asafetida (optional) 1/2 cup unsweetened shredded coconut 3/4 pound green beans, both ends trimmed and cut on the bias into 1-inch pieces Coarse salt 1/2 teaspoon saambhar powder or rasam powder (optional)
Directions
In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/08/2009 Can make this even easier by using frozen diced green beans.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/08/2009 Can make this even easier by using frozen diced green beans.Martha Stewart Member
Rating: Unrated 06/08/2009
Can make this even easier by using frozen diced green beans.
Rating: Unrated
All Reviews for Stir-Fried Green Beans with Coconut
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stir-Fried Green Beans with Coconut
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
