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String
Beans & Coconut Koora
from Sharon
Raghavachary
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain
View. From the San Jose Mercury News, 6/9/93.
Serving Size: 6
- 1 lb Green beans, trimmed
- Salt to taste
- 1/2 ts Turmeric
- 1 tb Corn oil
- 1 tb Chana dal
- 1 tb Urad dal
- 1/2 tb Mustard seeds
- 1/2 tb Cumin seeds
- 3 Whole red chile peppers, broken up by hand into pieces
- 1/2 tb Curry leaves (optional)
- 2 tb Shredded, unsweetened coconut
Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric
until tender, about 10 minutes. Drain and set aside.
Heat oil in a small saucepan or skillet. When oil is hot, lower
heat and add chana dal, urad dal, mustard seeds, cumin, chili peppers
and, if using, curry leaves. Stir, cooking until dal turns golden
and mustard seeds pop.
Remove from heat, add coconut, stir for a minute and mix into
green beans. Serve warm.
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