Active Time

　　20 min

　　Total Time

　　1 1D2 hr

　　If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well.

　　

Ingredients

Makes 4 servings

　　1/2 cup finely grated unsweetened coconut* (1 1/2 oz)

　　1/3 cup water

　　1 lb green beans, trimmed

　　3 tablespoons vegetable oil

　　2 teaspoons black mustard seeds*

　　1 (1 1/2-inch) dried hot red chile, seeded and crumbled

　　1 Turkish bay leaf or 1/2 California

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.

　　

Step 2

Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.

　　

Step 3

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.

　　

*Available at kalustyans.com.