Green beans, Peas & Corn with Coconut (grated) Recipe
A delicious accompaniment to almost any Indian meal, this Kerala classic can be prepared with French beans, stringless beans, the oriental asparagus bean known as lobhia. Use coconut oil, if you wish, to be authentic.
Ingredients
1 cup green beans
1 cup green peas
1 cur sweet corn
1 tablespoon butter
1 teaspoon mustard seed
2 teaspoons coriander seed
1/2 cup finely chopped onion
1 teaspoon grated fresh ginger
2 teaspoons salt
1/2 cup flaked coconut
Dash hot pepper sauce / red chilli (optional)
Directions
Clean green beans slice into 2-inch pieces and set aside and also clean peas & corn.
In large skillet melt butter over medium-high heat. Sauté mustard seed, coriander seed, onion and ginger for 1 minute. Stir in beans and salt. Stir-fry for about 5 minutes, until beans are still crisp.
Stir in coconut, peas & corn and hot pepper sauce. Cover, lower heat and cook for about 10 minutes, until vegetables are tender
In large skillet melt butter over medium-high heat. Sauté mustard seed, coriander seed, onion and ginger for 1 minute. Stir in beans and salt. Stir-fry for about 5 minutes, until beans are still crisp.
Stir in coconut, peas & corn and hot pepper sauce. Cover, lower heat and cook for about 10 minutes, until vegetables are tender
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