Coconut Green Beans Stir-Fry Burst

Ingredients

Estimated total cost: €4.84 · €1.21/serving

• 3 tablespoons of refined canola oilEst. price €0.03–€0.08
• 1 tablespoon of ebony black mustard seeds (optional) (toasting the mustard seeds in oil can enhance their flavor)Est. price €0.15–€0.35
• 8 fresh or 12 frozen fragrant curry leaves, torn into pieces (optional) (frying the curry leaves in oil can release their aroma)Est. price €0.10–€0.25
• 1 teaspoon of salt, or to tasteEst. price €0.01–€0.03
• 1 teaspoon of saambhar powder or rasam powder (optional) (adjust the spice level based on personal preference)Est. price €0.08–€0.20
• 1 cup of water (use more or less water depending on desired consistency)Est. price €0.001–€0.005
• 3 whole dried crimson red chilesEst. price €0.06–€0.15
• 1 teaspoon of aromatic cumin seedsEst. price €0.04–€0.10
• 1 teaspoon of pungent asafoetida powder (optional) (asafoetida powder can be strong, so use sparingly)Est. price €0.20–€0.50
• 1 cup of unsweetened desiccated coconutEst. price €0.60–€1.20

Steps

1. 1

   In a large wok, kadai, or frying pan over medium-high heat, mix together the oil, yellow split peas, and optional mustard seeds. Stir the mixture continuously until the split peas achieve a golden brown color, which should take about 1 to 2 minutes. If you choose to include mustard seeds (be cautious as they can pop and splatter), cover the pan and cook until you hear them crackle.

2. 2

   Introduce the urad dal, chiles, and cumin into the pan. Allow them to cook without a lid while stirring for an additional minute. Be cautious if adding curry leaves as they may splatter when they come in contact with the hot oil.

3. 3

   If using asafoetida, sprinkle it into the pan along with ¼ cup of coconut. Stir everything together for about half a minute. Next, add the beans and salt to the mixture in the pan. Stir and cook for approximately 5 minutes until the beans are tender yet slightly crisp.

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• Cultural note

  This recipe is inspired by South Indian cuisine, featuring traditional spices like mustard seeds, curry leaves, and cumin seeds. Coconut and legumes are commonly used ingredients in South Indian cooking, adding flavor and texture to dishes.

• Seasonal note

  This Coconut Green Beans Stir-Fry Burst is best made during the summer and fall when green beans are in season.

• Health note

  This dish is a good source of fiber, providing 8g per serving, which helps with digestion and satiety. It is high in fat, mainly from coconut and canola oil, so it's important to consume in moderation.