Tag Archives: Indian

Green Bean and Coconut Fry

21 Aug

This is a delicious Indian style vegetable dish. Quickly fried with fragrant subtle spices and coconut to preserve the fresh taste of green beans. Great with dals and rice.

  • Green beans trimmed and cut into short lengths
  • 1 tsp Cumin
  • 1-2 dried red chilis
  • 1/2 tsp fenugreek seed
  • 1/2 tsp fennel seed
  • 3-4 tbsp grated fresh coconut
  • 1 fresh green chilli, thinly sliced
  • lemon juice to taste
  • salt

If you have one use a wok or a large wide pan. Heat a little vegetable oil and when hot throw in the dried chilli and cumin stir around until the chilli starts to darken then add the fennel and fenugreek. Don’t let the fenugreek brown or it will become bitter so quickly add the prepared beans. Stir fry until the beans turn bright green then add the coconut and green chilli cook for a minute or 2 longer but make sure not to over cook the beans. The dish will taste superb if you use fresh coconut but the dried desiccated stuff will give a good result particularly if soaked in a little water first and will need a little longer cooking. Season and sprinkle with lemon juice and serve immediately.

Variations You can substitute runner beans, long beans or flat beans and this recipe works well with peas, asparagus and courgettes.


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

Radish Greens Mung Dal

8 Jan

  • 1 tea cup mung dal
  • 2 large green chillis, sliced
  • 1 tsp turmeric
  • 2-3 tbsp desiccated coconut
  • large bunch radish tops
  • salt
  • pinch asafoetida

Final fry

  • Oil mustard or peanut
  • 3 cloves garlic, peeled and sliced
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 1-3 dried red chilli

Wash the dal and put it into a saucepan with 6 cups of water, the turmeric and the green chillis. Bring to a simmer cover and cook until the lentils are soft but still whole. Add the coconut, washed and chopped radish tops, asafoetida and salt to taste. Cook for 5 minutes or until the radish tops are soft.
In a small skillet heat the oil and then throw in the slices of garlic after a minute throw in the spices as soon as they start to pop pour the oil and spices into the lentils stir and cover. The dish is ready to serve but the flavour will improve if it is left to sit for 30 minutes and is even better the next day.

Cook’s Note Be brave with the chilli, I used 2 large hot Moroccan green peppers and the result was a deep and wonderfully subtle heat.
Variations Greens cooked with pulses are quite a common combination in Indian cooking, any type of spinach, brassica greens or beet leaf can be used as a substitute in this recipe. Mung dal are hulled split mung beans but you could use any kind of lentil for this dish.

For another unusual dal and greens dish check out Kale Dal Curry on Simply Spicy a food blog with a some wonderful lentil recipes.