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Indian Green Beans

Source of Recipe

Monica Bhide at Fabulousfoods.com

1 Tbs vegetable oil
1 tsp mustard seeds
pinch of asafetida (look in an Idian grocery store, or omit if you can't find it)
1/2 pound chopped green beans (fresh or frozen)
1 dried red chile
1/2 tsp turmeric
1/2 tsp red chile powder
1 cup water
salt to taste
2 Tbs finely chopped fresh coriander (cilantro )
1 Tbs unsweetened desiccated coconut
1 tsp butter

In a large nonstick skillet, heat the oil over medium heat. Add mustard seeds and asafetida. When the mustard seeds begin to crackle, add green beans. Saut� for 1 minute. Add dried chile, turmeric, and chile powder. Saut� for 2 minutes. Add water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes). Add the coriander, coconut, and butter; saut� for about another minute to mix all the flavors. Serve hot.

Variations: You can add 1/2 cup of diced potatoes to this dish. Add the potatoes before adding the green beans and saut� for 3 to 4 minutes. Then add the green beans and continue with the recipe.

Serves 6