Green Beans

1. 1
   prep

   Prep the green beans.

   1.Wash 400 g green beans thoroughly under running water.

   2.Trim both ends and chop into small, even pieces (about ½ cm).
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tsp oil in a kadai over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter (30 sec).

   3.Add 1 tsp urad dal and 0.5 tsp cumin seeds. Sauté until dal turns golden (30 sec).

   4.Toss in 1 broken dried red chili, 1 slit green chili, and 8 curry leaves. Fry until fragrant (20 sec).

   TIPKeep the heat medium — urad dal burns quickly and turns bitter.
3. 3
   saute · ~10 min

   Cook the green beans.

   1.Add the chopped green beans to the pan along with 1 pinch turmeric powder and 1 pinch salt.

   2.Stir well to coat the beans with the tempering.

   3.Sprinkle 2 tbsp water over the beans and cover the pan with a lid.

   4.Cook on low heat for 8-10 minutes, stirring once halfway. Beans should be tender but still have a slight crunch.

   TIPDon't add too much water — the beans should steam in their own moisture, not boil.
4. 4
   mix

   Finish with fresh coconut.

   1.Once the beans are tender and any remaining water has evaporated, turn off the heat.

   2.Add 3 tbsp freshly grated coconut and toss gently to combine.

   TIPAdding coconut off the heat keeps it fresh and fragrant.
5. 5
   serve

   Serve warm as a side dish with rice and sambar.

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