Recipe - String Beans And Coconut Koora

Stephen Ceideburg
1 pound Green beans, trimmed
Salt to taste
One half teaspoon Turmeric
1 tablespoon Corn oil
1 tablespoon Chana dal
1 tablespoon Urad dal
One half tablespoon Mustard seeds
One half tablespoon Cumin seeds
3 Whole red chile peppers,
broken up by hand into
pieces
One half tablespoon Curry leaves (optional)
2 tablespoon Shredded, unsweetened
coconut

Cut beans, crosswise, into One fourth inch pieces. Boil with salt and turmeric
until tender, about 10 minutes. Drain and set aside.

Heat oil in a small saucepan or skillet. When oil is hot, lower heat and
add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if using,
curry leaves. Stir, cooking until dal turns golden and mustard seeds pop.
Remove from heat, add coconut, stir for a minute and mix into green beans.
Serve warm.

Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
From the San Jose Mercury News, 6/9/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini