My Indian Kitchen by Hari Nayak

Author:Hari Nayak
Language: eng
Format: epub
ISBN: 978-1-4629-0637-6
Publisher: Tuttle Publishing

Spicy Coconut Green Beans Beans Poriyal

I love the combination of mustard seeds, shredded coconut and vegetables in this dish. Poriyals are a type of lightly seasoned sautéed, or “dry,” vegetable dishes from southern India. They emphasize the flavor of fresh vegetables cooked in their own juices and moisture. Serve this dish alongside Masala-Baked Red Snapper (page 96) or Coconut Chicken Curry (page 110).

Serves 6

Prep time: 10 minutes

Cook time: 15 minutes

4 tablespoons oil

3 teaspoons black mustard seeds

One 1-in (2.5-cm) piece fresh ginger, peeled and chopped

1 tablespoon minced garlic

2 teaspoons cumin seeds

4 dried red chili peppers

10 fresh or dried curry leaves

11/2 lbs (750 g) green beans, preferably thin French beans, trimmed and cut on the diagonal into 1-in (2.5-cm) lengths

1 teaspoon ground coriander

1/4 teaspoon ground turmeric

11/4 teaspoons salt

1 cup (100 g) shredded, unsweetened coconut (frozen, reconstituted dried, or freshly grated) (see page 24)

11/2 cups (375 ml) water

Juice of 1/2 lemon

1 Heat the oil in a wide, heavy pot over medium heat. When hot, add the mustard seeds and cook, stirring constantly, until they sputter and pop, about 30 seconds. Immediately add the ginger, garlic, cumin seeds, red chili peppers and curry leaves and cook, stirring constantly, for about 1 minute. Add the beans, coriander, turmeric, salt and coconut and cook, stirring frequently, for 3 to 4 minutes, until fragrant.

2 Add the water and bring to a simmer. Cover and cook until the beans are tender, about 7 to 10 minutes. Remove the cover, add the lemon juice and cook, stirring often, until all of the water is evaporated. Taste for seasoning and add more salt if necessary. Serve hot.

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