String Beans & Coconut Koora Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 lbs: Green beans, trimmed
Salt to taste,
1/2 tsp: Turmeric,
1 tbsp: Corn oil,
1 tbsp: Chana dal,
1 tbsp: Urad dal,
1/2 tbsp: Mustard seeds,
1/2 tbsp: Cumin seeds,
3: Whole red chile peppers, broken up by hand into pieces
1/2 tbsp: Curry leaves, optional
2 tbsp: Shredded, unsweetened coconut
Directions:
Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and
turmeric until tender, about 10 minutes. Drain and set aside.
Heat oil in a small saucepan or skillet. When oil is hot, lower heat
and add chana dal, urad dal, mustard seeds, cumin, chili peppers and,
if using, curry leaves. Stir, cooking until dal turns golden and
mustard seeds pop. Remove from heat, add coconut, stir for a minute
and mix into green beans. Serve warm.
Courtesy, Sue Sista of "Sues India Cuisine", San Jose and Mountain
View. From the San Jose Mercury News, 6/9/93.
Source from luhu.jp
turmeric until tender, about 10 minutes. Drain and set aside.
Heat oil in a small saucepan or skillet. When oil is hot, lower heat
and add chana dal, urad dal, mustard seeds, cumin, chili peppers and,
if using, curry leaves. Stir, cooking until dal turns golden and
mustard seeds pop. Remove from heat, add coconut, stir for a minute
and mix into green beans. Serve warm.
Courtesy, Sue Sista of "Sues India Cuisine", San Jose and Mountain
View. From the San Jose Mercury News, 6/9/93.
Source from luhu.jp