Fast Curries
Coconut Green Beans – Stir Fry Green Beans that pack a ton of flavor. Are you looking for the perfect side dish to serve for your next dinner? Look no further than this recipe. This is an easy recipe made with Indian spices.
Prep the beans for Coconut Green Beans – Stir Fry Green Beans –
I used frozen beans. First, rinse the beans under water to thaw them. Second, pat dry with a paper towel. Third, chop them to small ½ inch pieces and set the beans aside.
Cook-
Now, when it’s time to cook the beans, make sure to choose the right pan/skillet. Use one that’s big enough to hold the total amount of green beans. I typically use a stainless steel pan/skillet.
First, in a large, heavy-bottom skillet, heat oil over medium-high heat. Second, add in asafoetida, urad dal, mustard seeds, curry leaves and whole red dried peppers. Third, toss together and stir well with a spoon. Once the dal changes color slightly to golden in about a minute, add in the green beans and salt. Further, cover pan with a lid and cook for 5 minutes on medium heat until the beans are bright green and done but still are crisp. Furthermore, remove lid and stir in the coconut. Finally, let it cook for another minute and turn off the heat. Transfer to a serving bowl and serve with rice or roti.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Coconut Green Beans – Stir Fry Green Beans
Ingredients
- 4 tbsp oil of choice
- 1/4 tsp asafoetida (heeng)
- 1 and 1/2 tsp black gram lentils (urad dal)
- 1 and 1/2 tsp mustard seeds (rai)
- 6 curry leaves
- 2 whole dried red chili peppers
- 1 pound green beans, frozen or fresh, chopped to 1/2 inch pieces (3 and 1/2 cups chopped)
- 1 tsp salt
- 4 tbsp dried desiccated coconut
Instructions
Prep
- I used frozen beans. First, rinse the beans under water for a minute to thaw them slightly. Second, pat dry with a paper towel. Third, chop them to small ½ inch pieces and set the beans aside. You can use fresh beans as well.
Cook
- In a large ,heavy-bottom skillet, heat oil over medium-high heat. Next add in asafoetida, urad dal, mustard seeds, curry leaves and whole red dried peppers. Toss together and stir well with a spoon.
- Once the dal changes color slightly to golden in about a minute, add in the green beans and salt.
- Cover pan with a lid and cook for 5 minutes on medium heat until the beans are bright green and done but still are crisp.
- Remove lid and stir in the coconut. Let it cook for another minute and turn off the heat.
