GREEN CHAWLI (LONG BEANS WITH SHREDDED COCONUT)
Recipe courtesy of Chef Yamini and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 156.7, Fat 11.2, SaturatedFat 6.6, Sodium 1317.7, Carbohydrate 12.2, Fiber 2.1, Sugar 2.5, Protein 3.3
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Anna Jackson
[email protected]This is a must-try recipe!
Laura Zingheim
[email protected]I would recommend this recipe to anyone.
Kayanja Gideon
[email protected]This dish is perfect for a weeknight meal.
ali papa
[email protected]The spices add a nice touch of flavor.
Kirk Wilson
[email protected]Love the combination of green beans and coconut.
Filzan Abdulahi Abdile
[email protected]This is a great way to use up leftover green beans.
Babul Mia
[email protected]I'll definitely be making this again.
Al Best
[email protected]Delicious and healthy!
Hafizul Islam
[email protected]This is a great recipe for a quick and easy weeknight meal.
Md Siam Sikder
[email protected]This dish is so easy to make and it's always delicious. I love the way the coconut and spices complement the green beans. It's a great dish to serve with rice or quinoa.
Amy Louden
[email protected]I've made this dish several times now and it's always a hit. The green beans are always cooked perfectly and the coconut adds a lovely flavor. I also like to add a bit of chopped cilantro for some extra freshness.
Sima Tamang
[email protected]This is a simple but delicious dish that is perfect for a weeknight meal. I love the combination of green beans and coconut. The spices add a nice touch of flavor without being overpowering.
Mazurah Robinson
[email protected]I'm not a huge fan of coconut, but I decided to try this recipe anyway. I'm so glad I did! The coconut flavor is very subtle and it really complements the green beans. This dish is now one of my favorites!
Enoch Eduah
[email protected]This dish is a great way to use up leftover green beans. I had some in the fridge that were starting to wilt, and this recipe was the perfect way to use them up. The coconut and spices really brought out the flavor of the beans.
N3Z 888
[email protected]I tried this recipe last night and it was a hit! The green beans were perfectly cooked and the coconut added a lovely flavor. I also added a bit of red chili pepper flakes for some extra heat. Will definitely be making this again!
kids decampi
[email protected]This green beans and coconut stir fry is a delightful dish with a unique blend of flavors. The coconut adds a subtle sweetness and richness, while the spices bring a touch of heat and complexity. The result is a flavorful and satisfying dish that is