Simply stir-fried with mustard seeds, lentils and garnished with dessicated or freshly grated coconut, it is a perfect green beans dish.
Shredded green beans with coconut
1 tablespoon canola oil
1 teaspoon urad dal (white lentils)
1 teaspoon mustard seeds
1/4 teaspoon asafetida
1 sprig of fresh curry leaves(optional)
2 tablespoon dessicated unsweetened coconut
Salt to taste
1. Heat the oil in a large heavy skillet over medium high heat. When the oil is hot but not smoking, add the mustard seeds and urad dal. When the mustard seeds start to pop and the urad dal has turned light brown, about 30 seconds, add the asafetida, and the curry leaves (if using) and stir for a couple of seconds.
2. Add the green beans and salt and mix well. Continue cooking stirring occasionally till the beans are cooked - around 10 minutes. The beans will be crisp but cooked.
3. Garnish with dessicated coconut right before serving. Serve hot.
Serves 3 to 4 persons as part of a multi-course meal.