How To Make Green Beans With Shredded Coconut

Step 1: Green beans and shredded coconut:

Hi! Welcome to ShowMeTheCurry.com. I'm Hetal and Anuja, and today we're gonna show you how to make green beans and shredded coconut. Here's what we'll need. Green beans - 16 ounce packet, frozen french style cut (can be bought at any grocery store). Oil - 2 tablespoons. Mustard seeds - half teaspoon. Dried red chilies whole, two or to taste. Asofoetida, one pinch. Turmeric powder, half teaspoon. Curry leaves, one sprig. Channa daal, one tablespoon. Urad daal, one tablespoon. Salt to taste. Shredded coconut, one tablespoon (fresh or frozen).

Step 2: Start cooking.

OK, we'll going to need a medium sized non stick pan on medium heat. Could you turn that on please, Ethel? Thank you. And we're going to start by putting oil. We're going to wait for it to heat up. OK, looks like our oil is hot now, we're going to first put in the mustard seeds, and let them splutter. Right, you might want to stand back, and then add in the hing (asofoetida), and the halle, the turmeric, the red chilli (the dried red chlili). If you want it spicy, break them up otherwise you can leave them whole. OK, and then we can go ahead and put in the channa daal and the urad daal. Now we're going to wait for the channa daal to get a little golden color, a little golden brownish.Anuja: You also notice the nice smell, when it gets roast. OK, looks like the daal is turning a nice golden color. I think I'll add the curry leaves now. And can you please put the beans right up to that, so that the beans or the curry leaves won't change colour. Here you go. Thank you. Next we'll going to mix. That's good.

Step 3: Put in the beans:

These beans are right out of the package so they were so frozen when we put them in. I know you worry using frozen ingredients today but like most of us, we are always short on time. But if you're, you know, into using fresh vegetables all the better. Alright, so give it a good mix and I'm going to put it on a little higher heat, so between medium and high heat (somewhere between there) and I'm just gonna cover it for a little while. I'll keep an eye on it constantly and keep stirring it every couple of minutes.

Step 4: Mix it well:

OK, we're going to give it a mix, it's been a couple of minutes. Can you smell the... such a wonderful smell. Wonderful smell. That roasted daal in there, really really add a nice smell. Alright, we're going to cover it a little longer.

Step 5: Allow time to cook:

OK, let's have a look. You see that the water from the lid fall back into the pan? Yeah, it kinda helps the vegetables to stay moist without having to add additional water into your pan. It's usually when you add more water to any vegetables, it dilutes the flavour. OK, at this point the beans are cooked and they have of course thawed out. So, now I'm going to let it cook on open.. I'm not going to cover it.. I'm going to let it cook uncovered for another couple more minutes so it gets a nice, a little crispy actually on the edges. I'm going to leave it alone for a little while.

Step 6: Add salt:

OK, let's go ahead and add our salt. Here you go and give it a mix. Pretty much done. Yeah, looks done. How can you tell? Taste a bit or... Yeah, that's always the best way to do it. You want to go ahead and try it? Yeah, let me.

Step 7: Add shredded coconut:

And also you know, a little bit of the corners kind of, are golden. That's the best.. that's we're trying to achieve over here. I think its done, it taste tender. OK. So, but I'm going let it dry a little bit more and heat it like just a little bit drier than it looks like now. You really don't want to overcook your green beans because they tend to get a little stringy especially the ones which are French cut like these. Right. And see, look at these Ethel, can you see? Yeah, its a littl