Ingredients
Recipe by Holly
- 2 cups long beans, cut into 2 inch strips
- 3 tbsp grated unsweetened coconut
- 1 tsp olive oil
- ½ tsp black mustard seeds
- 2-4 dried red chili pepper
- ¼ tsp turmeric powder
- ½ tsp urad dal
- ¼ tsp cumin seeds
- 1 sprig curry leaves
- A pinch of saffron (optional)
- Salt to taste

- Cook beans with water until they are tender, then drain the water.
- Mix beans, coconut, salt and set aside.
- Heat oil in a sauce pan, add mustard seeds and cover the pan. When the seeds are done popping, add the rest of the ingredients and toast for 15 sec.
- Add the toasted mix to the beans and coconut mixture, then stir well.

Recipe by Holly
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