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Green Beans with Coconut
Jan. 26th, 2016 05:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandGreen Beans with Coconut
4 Tbs (60 ml) ghee
1 tsp (5 ml) black mustard seeds
1 medium onion, finely chopped
1 tsp (5 ml) finely chopped ginger
1 lb (450 g) green beans (haricots), trimmed and cut into 1-inch (2 cm) pieces
Cayenne pepper to taste
Salt and freshly ground pepper to taste
¼ cup (60 ml) shredded unsweetened coconut
¼ cup (60 ml) chopped cilantro (coriander leaves)
The juice of 1 lemon
Heat the ghee in a large skillet over high heat until it is very hot. Add the mustard seeds and stir for 15 seconds. Add the onion and ginger and cook, stirring frequently, for 5 minutes. Add the green beans, cayenne, salt, and pepper and cook, stirring frequently, for 5 minutes. Add the coconut and cilantro, reduce the heat to its lowest setting, and cook covered until the beans are tender, about 10 minutes. Sprinkle with lemon juice immediately before serving. Serves 4 to 6.
4 Tbs (60 ml) ghee
1 tsp (5 ml) black mustard seeds
1 medium onion, finely chopped
1 tsp (5 ml) finely chopped ginger
1 lb (450 g) green beans (haricots), trimmed and cut into 1-inch (2 cm) pieces
Cayenne pepper to taste
Salt and freshly ground pepper to taste
¼ cup (60 ml) shredded unsweetened coconut
¼ cup (60 ml) chopped cilantro (coriander leaves)
The juice of 1 lemon
Heat the ghee in a large skillet over high heat until it is very hot. Add the mustard seeds and stir for 15 seconds. Add the onion and ginger and cook, stirring frequently, for 5 minutes. Add the green beans, cayenne, salt, and pepper and cook, stirring frequently, for 5 minutes. Add the coconut and cilantro, reduce the heat to its lowest setting, and cook covered until the beans are tender, about 10 minutes. Sprinkle with lemon juice immediately before serving. Serves 4 to 6.
