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Serves 6
2 packages frozen green beans, thawed, or 1 pound fresh green beans
¾ cup grated unsweetened coconut
1 green chili (Serrano, Thai, Jalapeno), split lengthwise
2 cloves garlic, peeled and crushed with side of knife
Spice mixture
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground turmeric
1 teaspoon salt
¼ to ½ cup water, as needed
1 teaspoon mustard seeds
2 dried red peppers
10 curry leaves or 2 bay leaves
2 tablespoons vegetable oil
1 tablespoon uncooked long-grain rice
Cut beans into ¼ -inch pieces and set aside.
In a small bowl combine coconut, green chili, crushed garlic, spice mixture, and salt with enough water to make a moist ball; set aside.
In a covered wok or large frying pan over high heat, heat mustard seeds, red peppers, and curry leaves in oil. When mustard seeds begin to pop, uncover and add rice. Stir until it turns white, 20 to 30 seconds.
Add beans, turn heat down to medium-high, and stir-fry until beans turn bright green and are nearly tender. If using fresh beans, add 1 to 2 tablespoons water and cover with a lid (fresh beans take longer to cook than frozen).
Add coconut-spice mixture and cook, stirring occasionally, until beans are done, 5 to 10 minutes. Taste for salt.
Maya Kaimal, Curried Favors, pg 75
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1st Keep
 janetlsanders
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