Soft, succulent green beans, gently spiced with mustard seeds, cumin seeds, salt and fresh grated coconut.
This dish couldn't be simpler to make and more satisfying to eat. It can be whipped up in a matter of minutes, and tastes fresh, light and delicious.
It make a wonderful accompaniment to a meal of sambhar and rice or also tastes delicious piled inside of warm toasted pitta breads spread with some spicy pickle.
It's a family staple in our house, and a quick and easy way to add vegetables to any meal. Another common twist on this dish is to add some diced carrot with the beans to add further crunch, colour and taste.
The cumin and coconut compliment the green beans beautifully, enhancing the natural flavour of the beans and adding an extra nutty, earthy flavour.
We use frozen grated coconut which makes this dish even quicker and easier. It's readily available in most ethnic and Sri Lankan stores.
Time: 20 mins
- 400 g green beans
- 3 tsps grated coconut
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1 tsp oil
- salt to taste
- 1/4 cup water
- Top and tail the green beans and cut into 1cm thick pieces
- Heat the oil in a pan. When hot, add the mustard seeds. When they start to pop, add the cumin seeds and toast until light brown
- Tumble in the green beans and sautee on a high heat for 2 mins
- Turn down the heat, pour over the water, add the salt and cover
- Cook gently for 5-7 min, until the beans are soft and the water is fully absorbed
- Add the grated coconut, mix in fully and turn the heat off
Serve up hot!