Green Beans with Coconut (Green Bean Poriyal)
Though this is popular in Southern Indian vegetarian homes, it’s the kind of delicious, full-flavored dish that even non-vegetarian Southerners can relish. One of its charms is how simple it is to make. You can substitute any bite-sized vegetable for the green beans—try it with zucchini, or cabbage, two of my favorites. While coconut, mustard seeds and curry leaves are a constant trio, other spices can be eliminated or added as you please. If using frozen green beans, use half as much water at the end of the recipe.
Yield: Serves 6
| Ingredients | Amounts |
|---|---|
| Canola Oil | ¼ cup |
| Mustard seeds | 1 tablespoon |
| Curry leaves, roughly torn | 24 each |
| Cumin seeds | 1¼ teaspoons |
| Coconut, unsweetened shredded | ¾ cup |
| Green beans, cut into bit-sized pieces | 1 lb. |
| Kosher salt | 1½ teaspoons |
| Water | 1 cup |
Method
- Combine the oil and the mustard seeds in a large skillet or wok. Heat over medium-high until the mustard seeds start to pop, about 1½ to 2 minutes. Add the curry leaves and cumin and cook, stirring often, until the cumin becomes fragrant and browned, about 1½ to 2 minutes. Add ¼ cup of coconut and cook until it turns a toasty brown color, about 15 to 30 seconds, stirring continuously so the coconut doesn’t burn.
- Add the green beans and the salt and cook for 5 minutes, stirring occasionally. Add the remaining coconut and the water and bring to a simmer. Cover the skillet and reduce the heat to medium-low. Cook until the green beans are tender, about 10 minutes. Uncover, increase the heat to medium and cook until all of the water is evaporated, stirring often, about 5 to 8 minutes.
- Taste for seasoning and serve.
