Green Chawli (Long Beans With Shredded Coconut)
photo by League of Kitchens
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3⁄4 lb chinese long beans, sliced very thin (1/8 inch)
- 3 1⁄2 tablespoons corn oil
- 1 teaspoon brown mustard seeds
- 1⁄8 teaspoon asafoetida powder (also known as hing)
- 1 tablespoon minced thai green chili pepper
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons freshly ground coriander
- 1 teaspoon turmeric
- 3⁄4 tablespoon kosher salt
- 1⁄2 - 1 cup water
- 1 cup shredded fresh coconut (thawed if from the frozen section)
- 1 teaspoon sugar
-
Garnish
- 1⁄4 cup chopped cilantro
directions
- Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
- Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
- Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
- Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
- Cook’s Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.
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