Green Beans with Coconut Indian Style
Bring vibrant flavors and a touch of tropical flair to your table with this "Green Beans with Coconut Indian Style" recipe. Featuring crisp green beans sautéed with aromatic mustard seeds, cumin, and curry leaves, this simple yet flavorful side dish is elevated with a finishing touch of fresh grated coconut. A hint of turmeric adds warm, earthy undertones, while the optional green chili brings a customizable kick of heat for spice lovers. Ready in just 25 minutes, this quick and healthy dish pairs beautifully with steamed rice, dal, or Indian flatbreads, making it a versatile addition to any meal. Perfect for weeknight dinners or festive occasions, this recipe is a must-try for fans of Indian cuisine and unique vegetable preparations.
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Recipe Information
Ingredients
- 500 grams Green beans
- 50 grams Fresh grated coconut
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 2 pieces Dried red chilies
- 10 leaves Curry leaves
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 piece Green chili (optional)
- 1 piece Garlic clove
- 3 tablespoons Water
Instructions
Wash the green beans thoroughly. Trim the ends and cut the beans into small 1-inch pieces.
Finely chop the garlic and green chili, if using.
Heat a large skillet or frying pan over medium heat and add the vegetable oil.
Once the oil is hot, add the mustard seeds. Allow them to splutter for a few seconds.
Add the cumin seeds, dried red chilies, and curry leaves to the pan, stirring for 10-15 seconds until aromatic.
Add the chopped garlic and green chili (if using) and sauté for about 30 seconds.
Stir in the green beans and cook for 2-3 minutes, stirring occasionally.
Add the turmeric powder and salt, then mix well to coat the green beans evenly with the spices.
Pour in the water, cover the pan, and cook for 5-7 minutes on medium-low heat, or until the green beans are tender but still have a slight crunch.
Remove the lid, increase the heat slightly, and stir in the grated coconut.
Cook for another 2-3 minutes, allowing excess moisture to evaporate and the coconut to combine well with the beans.
Taste and adjust salt if needed. Turn off the heat and serve warm as a side dish.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 20.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
