Fried Green Beans With Coconut
4 Tbsp Butter
1 tsp Black Mustard Seeds
1/2 cup Onion -- finely chopped
1 tsp Fresh Ginger Root -- scraped and finely chopped
1 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1 lb Fresh Green Beans -- trimmed and cut crosswise into small rounds
1/4 tsp Ground Red Pepper
1/4 cup Unsweetened Coconut
2 Tbsp Fresh Coriander -- chopped
2 Tbsp Lemon Juice
In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold
water flicked into it splutters instantly. Add the mustard seeds and fry for 30 seconds. Thoroughly
stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the
red pepper and fry for 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and
cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender.
Sprinkle with lemon juice, taste for seasoning, and serve at once.
Serving Size : 4
From Foods of the World: The Cooking of India Time-Life Books
Submitted by HeatherV
International Dishes
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