Ingredients
:
3 cups / 450 g string (green) beans,
cut into small pieces
4 tbsp coconut oil or vegetable oil if
unavailable
6 curry leaves
1 tsp mustard seeds
1 tsp fenugreek seeds 1 tsp coriander
seeds 1 tsp fennel seeds
2 cloves garlic, finely chopped 2 red
chili peppers, split in half lengthways
3 tbsp lemon juice
3/4 cup / 60 g coconut, grated (or
desiccated coconut)
Method
: Prep and cook time: 30 min
1.
Blanch the beans in boiling water for 2
minutes, drain, refresh in cold water and drain once more. Set the beans aside.
2.
Heat the oil in a wide skillet and fry
the curry leaves for 30 seconds then remove from the pan and set aside.
3.
Put the mustard seeds, fenugreek
seeds,coriander seeds, and fennel seeds in the pan and cook over a medium heat,
stirring all the time, for 2 minutes.
4.
Add the garlic and chili peppers, cook
for 3 more minutes then stir in the green beans.
5.
Add the lemon juice and stir for one
more minute. Serve garnished with the curry leaves and the coconut sprinkled
over.