Green Chawli (Long Beans With Shredded Coconut)

READY IN: 40mins




  • 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.