Spicy Green Beans

14 Aug

This recipe came from a South Indian recipe I found for okra, which I corrupted to make use of the more readily availbale green beans and my liking for coconut. It is so simple to make yet tastes so good. A nice dry and spicy vegetable dish to go with dhal and Chapatis or rice.

Prep 10mins Cooking 10mins

  • 250g Green beans
  • 1 tsp coriander seeds, ground
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli flakes
  • 2 tbsp peanut oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp brown mustard seeds
  • pinch of powdered asafoetida
  • 1/2 tsp sugar
  • juice of half a lemon
  • 1/2 tsp salt
  • 2 tbsp desiccated coconut

Top and tail the green beans and cut into 2″ lengths. Mix the beans with the coriander, turmeric and chilli. Heat the oil in a wok and add the cumin, asafoetida and mustard when the aroma rises and the mustard seeds pop add the beans and stir fry for 5mins until the beans are a bright green but still have some bite. Add the sugar and salt to taste and the lemon juice, cook for another 2 minutes then add the coconut stir well and it is ready to serve.

Cook’s Note Asafoetida is used in small amounts and is said to aid digestion. It is often added to pulse dishes. It has a strong sulfurous odour which disappears when cooked, smelling and tasting more like onions. In France it is known as Merde du Diable (Devil’s faeces) and can be quite hard to come by but it can be bought mail order or in Asian grocers. There is no substitute for it really, just leave it out if you have none.

original post on Mas du Diable 14/8/2006


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