Green Bean Poriyal with Mustard Seeds, Curry Leaves and Fresh Coconut

What you need

• 450 g (1 lb) green beans, trimmed and cut into 1 cm pieces
• 2 tbsp coconut oil, or any neutral oil
• 1 tsp black mustard seeds
• 1 tsp urad dal, split and skinned
• 1 dried red chili, broken in half
• 1 pinch asafetida
• 10 leaves curry leaves
• 3/4 tsp fine salt
• 3 tbsp freshly grated coconut, or unsweetened desiccated coconut

Method

Restated from the original video

1. 1

   Heat the oil in a wide skillet over medium-high heat until it shimmers.

2. 2

   Add the mustard seeds and wait until they pop, a few seconds.

3. 3

   Add the urad dal, chili, asafetida and curry leaves. Stir for about 1 min until the dal turns light golden.

4. 4

   Tip in the beans and salt and toss to coat in the spiced oil.

5. 5

   Add 2 tbsp of water, cover and cook for 5-7 min, stirring now and then, until the beans are tender but still crisp.

6. 6

   Uncover and cook for 1 min to dry off any moisture.

7. 7

   Stir in the coconut, taste for salt and serve warm with rice.

Imported from ministryofcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.