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Ingredientes
- 1 lb Long beans or possibly other green beans
- 1 x Good-sized shallot (1 ounce), peeled & coarsely minced
- 1 x Fresh warm green chillies cut into 2-3, cut into 2-3 pcs (up to 2)
- 2 x Cloves garlic, peeled
- 1 c. C. grated fresh coconut
- 1 tsp Grnd cumin seeds
- 1/4 tsp Grnd turmeric
- 5 Tbsp. Vegetable oil
- 1 tsp Whole mustard seeds
- 2 tsp Uncooked white rice
- 10 x Fresh or possibly dry curry leaves, (10 to 12)
- 1 whl dry warm red chilli
- 1 tsp Salt
Direcciones
- Chop beans into 1/4 inch rounds. Put shallots, green chillies, garlic, coconut, cumin & turmeric into food processor or possibly blender. Grind to coarse consistency & decant into a bowl. Heat oil in large frying pan or possibly wok over medium high flame. When warm, put in mustard seeds & rice. When the mustard seeds begin to pop & the rice swells & turns golden brown (takes just a few seconds), put in the curry leaves & the red chilli. When the chilli swells & darkens (this also takes just a few seconds), add in the green beans.
- Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans & put the coconut/spice mix there. Cover coconut/spice mix w/ beans & sprinkle salt proportionately over top. Add in 2 TB water to pan & cover immediately.
- Turn heat to low & cook for 10 mins or possibly till beans are tender. Mix well & serve. May be made a couple hrs ahead of time & reheated. Recipe is from Kerala State in SW India.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 2 servings | |
| Calories 704 | |
| Calories from Fat 380 | 54% |
| Total Fat 43.5g | 54% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.88g | |
| Cholesterol 0mg | 0% |
| Sodium 1184mg | 49% |
| Potassium 1021mg | 29% |
| Total Carbs 64.36g | 17% |
| Dietary Fiber 24.0g | 80% |
| Sugars 2.31g | 2% |
| Protein 18.07g | 29% |
