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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this somewhere on the internet, and if the internet is to be believed it originated in Foods of the World: The Cooking of India , Time-Life Books. The original recommends some fancy preparation using fresh green beans, but I just use frozen and it works fine. Ingredients:
4 tablespoons butter or 4 tablespoons margarine |
1 teaspoon mustard seeds |
1/2 cup onion, finely chopped |
1 teaspoon fresh ginger, minced |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 lb green beans, frozen |
1/4 teaspoon crushed red pepper flakes |
1/4 cup unsweetened coconut, shredded |
2 tablespoons fresh cilantro, chopped |
2 tablespoons lemon juice |
Directions:
1. In a skillet or wok heat the butter over moderate heat and melt it.
2. Add the mustard seeds and fry for 30 seconds (I stop when they start popping).
3. Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans and the crushed red pepper and fry for 5 minutes longer.
4. Add the coconut and cilantro.
5. Reduce the heat to low and cover the pan.
6. Cook for 10 minutes more or until the beans are tender, stirring occasionally.
7. Sprinkle with lemon juice and serve as soon as you can.
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