Ingredients
Method
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.