Green beans curry with coconut

Ingredients:
Green beans, cut into < 2" pieces - about 3 cups
Coconut, grated - about 1 cup
Garlic - 3-4 cloves
Red chili, dried - 2-3
Cashews, halved or broken pieces - 1/2 cup (optional)
Mustard seeds - 1 tsp
Curry leaves - 3-4 (optional)
Hing (asafoetida) - a pinch (optional)
Salt - to taste
Oil - 1 tbsp

Servings: 2-3
Time (cook+prep): 15 min

Method:
Bring water to boil in a large vessel. Cook the beans in this water so they are cooked almost all the way (less than 10 min). In the meantime, grind the garlic and red chillies with 1-2 tsp of water. Slowly add the grated coconut, adding extra water if necessary, and grind to a thick smooth paste.

Drain the beans. In a wok, heat the oil and add the cashews and mustard seeds and stir until the seeds splutter. Now add the curry leaves, hing and salt and stir well. Lower the flame to medium and slowly add the ground paste, mixing in some water if necessary. Add the drained beans and stir well. Add enough water so that the beans can cook, but not too much or the paste will be diluted. Cook covered on a medium or low flame until the beans are done. Serve hot with rice.

Author: Shrinkingsodacan

Stir-fried green beans

Ingredients:
Whole green beans, optionally cut into halves - 1/2 kg
Oil - 2 tbsp
Rai (mustard seeds) - 1 tsp
Udad dal (split black gram) - 1 tsp
Dried red chillies - 2
Hing (asafoetida) - a pinch (optional)
Salt - to taste

Time (cook+prep): 15-20 min
Serves: 4

Method:
Bring 4-5 cups of water to boil in a saucepan. Add the beans and heat covered for 7-10 min. Heat oil in a wok, add asafoetida, rai, udad dal and red chillies. When the rai starts to splutter, add the beans and stir to coat with oil. Cook for a few minutes and add salt. Serve hot with plain rice or chapatis. (I discovered that it makes a very good companion to tomato rice).

Author: Shrinkingsodacan

Spicy Green Beans

Ingredients:
Green beans, cut into 5" pieces or less - 1/2 kg
Ginger, chopped coarse - 1" piece
Green chili, chopped - 1
Curry leaves - 5-10
Mustard seeds - 1/2 tsp
Udad dal (split black gram) - 1/2 tsp
Hing (asafoetida) - 1/4 tsp (optional)
Oil - 1 tbsp
Salt - to taste
Coconut, dessicated - 1/2 to 1 cup

Time: 10-20 min
Servings: 2-3

Method:
Heat the oil and sputter the mustard seeds and udad dal. Add the curry leaves, ginger and green chili and fry for a minute or two. Add the beans and stir to coat well. After a few minutes, add 1/2 cup of water and cook covered on a medium flame until the beans are cooked and the water is almost gone (add more water if necessary). Add salt and coconut and mix well. Cook for a few more minutes.

Author: Shrinkingsodacan