August 09, 2017
This spicy and bright green bean salad is delicious hot or cold. We like to let the green beans rest in the pan for 3 to 5 minutes afterwards to allow them to cook just a bit more without direct heat.
makes 4 cups
1 pound green beans, sliced in half on a bias
2 tablespoons neutral oil (like sesame)
1 teaspoon black mustard seeds
Pinch of asafoetida
2 tablespoons minced coconut
10 to 12 kari leaves, finely chopped
2 tablespoons ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 cup fresh tomatoes, diced
1/4 cup roasted peanuts, chopped
Pinch of amchur
2 tablespoons cilantro, finely chopped
Heat the oil and pop the mustard seeds. Add asafetida and coconut, then cook for 3 to 4 minutes until coconut is a bit golden.
Add the kari leaves, green beans, ginger, black pepper, and salt. Cover beans and cook for 10 to 12 minutes until tender but still bright green.
Remove from the heat and let the beans sit for 3 to 5 minutes to continue cooking slightly. Stir in tomatoes and peanuts and garnish with amchur and cilantro and serve. .
If you do not have any amchur on hand, finish the dish with fresh lemon juice and/or lemon zest.
Fold in almonds or pecans instead of peanuts.
Use sun-dried tomatoes in place of fresh.
This salad is good the next day cold also or tossed with some greens in a salad.
December 02, 2022