ChefXi OfficialA vibrant, soulful side dish featuring crisp green beans tossed with fresh grated coconut and tempered with black mustard seeds and sun-dried chilies.
Blanch the green beans in boiling salted water for 3-4 minutes until vibrant green but still crisp. Drain and immediately plunge into an ice bath to stop the cooking.
Dry the beans thoroughly after the ice bath so the spices cling to them better.
Heat the coconut oil in a large wok or skillet over medium-high heat. Add the mustard seeds and wait for them to start popping like tiny drums.
Keep a lid handy if the seeds get too jumpy!
Add the dried red chilies and curry leaves to the oil. Let them sizzle for 30 seconds until the leaves are translucent and fragrant.
Toss in the blanched green beans, turmeric, and salt. Stir-fry for 2 minutes to coat every bean in the aromatic oil.
Turn off the heat and fold in the fresh grated coconut. The residual heat will warm the coconut through without losing its creamy essence. Serve immediately.
Fresh coconut is non-negotiable here; desiccated coconut won't provide the same soulful texture.
The secret to this side dish is the 'tadka' or tempering. By adding the spices to hot oil at the very end, we wake up their essential oils without burning the delicate coconut. Ensure the green beans still have a slight snap to them—overcooking is the enemy of vibrancy. For an extra layer of terroir, use virgin coconut oil.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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