Fresh hot green chillies cut into 2-3; cut into 2-3 pieces (up to 2)
2
Cloves garlic peeled
1 Tasse
Cup grated fresh coconut
1 Teelöffel
cumin seeds ground
1/4 Teelöffel
turmeric ground
5 Esslöffel
vegetable oil
1 Teelöffel
Mustard seeds whole
2 Teelöffel
Uncooked white rice
10
Fresh or dried curry leaves; (10 to 12)
1
Whole dried hot red chilli
1 Teelöffel
salt
die Zubereitung:
Chop beans into 1/4 inch rounds. Put shallots, green chillies, garlic, coconut, cumin & turmeric into food processor or blender. Grind to coarse consistency & decant into a bowl. Heat oil in large frying pan or wok over medium high flame. When hot, put in mustard seeds & rice. When the mustard seeds begin to pop & the rice swells & turns golden (takes just a few seconds), put in the curry leaves & the red chilli. When the chilli swells & darkens (this also takes just a few seconds), add the green beans. Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans & put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans & sprinkle salt evenly over top. Add 2 Tb water to pan & cover immediately. Turn heat to low & cook for 10 mins or until beans are tender. Mix well & serve. May be made a couple hours ahead of time & reheated. Recipe is from Kerala State in Sw India.
