Greenbeanswithcoconutindianstyle Recipes

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STIR-FRIED GREEN BEANS WITH COCONUT

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

Provided by Suvir Saran

Categories     Dinner     Side     Vegetarian     Vegan     Wheat/Gluten-Free     Green Bean     Pea     Coconut     Chile Pepper     Hot Pepper

Yield Serves 4

Number Of Ingredients 13



Stir-Fried Green Beans with Coconut image

Steps:

  • Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
  • Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
  • Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
  • Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
  • Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal; optional)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafoetida powder (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar powder or rasam powder (optional)
1 cup water

GREEN BEANS WITH COCONUT ( INDIAN STYLE )

This recipe is actually a south Indian recipe. Usually made with fresh grated coconut.But, I make it with dessicated coconut and it still turns out great. Adjust the seasoning to your taste as they are guesstimates. Serve with rice or indian bread

Provided by Sana7149

Categories     Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Green Beans With Coconut ( Indian Style ) image

Steps:

  • Cook the beans till almost done ( I microwave them for about 8-10 minutes).
  • Heat the oil and saute the cumin seeds, onions, ginger,garlic and green chillies.
  • When the onions get a little brown, add the cooked green beans.
  • Add turmeric.
  • Add the coconut.
  • Add salt to taste.
  • Cook for about 5 minutes until all the ingredients are combined.
  • Serve hot with rice or Indian bread.

Nutrition Facts : Calories 161.9, Fat 9.8, SaturatedFat 5.8, Sodium 55, Carbohydrate 18.5, Fiber 4.3, Sugar 10.2, Protein 2.6

3 cups green beans (frozen cut or fresh cut)
1 cup desiccated coconut
1/2 cup finely sliced onion
1/2 tablespoon cumin seed
1/2 tablespoon grated ginger
1/2 tablespoon grated garlic
1/2 tablespoon turmeric powder
1/2-1 tablespoon chopped green chili
1 tablespoon vegetable oil
salt

SAUTEED GREEN BEANS WITH COCONUT

Categories     Side     Sauté     Quick & Easy     Coconut     Green Bean     Hot Pepper     Seed     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9



Sauteed Green Beans with Coconut image

Steps:

  • Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
  • Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
  • *Available at kalustyans.com.

1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
1/3 cup water
1 lb green beans, trimmed
3 tablespoons vegetable oil
2 teaspoons black mustard seeds*
1 (1 1/2-inch) dried hot red chile, seeded and crumbled
1 Turkish bay leaf or 1/2 California
1/4 teaspoon salt
1/4 teaspoon black pepper

COCONUT GREEN BEANS

Quick, easy side dish with a subtle kick. * I originally found this recipe in Jane Kirby's Glamour's Gourmet on The Run (1987), and have since simplified it and reduced the number of ingredients (I'm a cheap college student)--but I recommend checking out the original, which includes cooking with a bay leaf and mustard seeds.

Provided by A. Deume

Categories     Vegetable

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4



Coconut Green Beans image

Steps:

  • Heat oil in a medium skillet, add pepper flakes.
  • Sauté green beans until cooked.
  • Add coconut, sauté until heated (be careful not to brown).

Nutrition Facts : Calories 102.1, Fat 9.2, SaturatedFat 3, Sodium 7.6, Carbohydrate 5.2, Fiber 2.6, Sugar 1.1, Protein 1.2

1 tablespoon olive oil
1/8 teaspoon crushed red pepper flakes
1 cup frozen green beans
4 tablespoons unsweetened dried shredded coconut

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