Green bean poriyal

  • 1 pound fresh French-cut green beans
  • 1 tablespoon oil
  • 1/4 teaspoon black mustard seeds
  • 1/2 onion, finely chopped
  • 1 hot pepper, finely chopped
  • 1/4 teaspoon salt, or to taste
  • 1 cup flaked coconut
  • 1/2 tablespoon lemon juice
  • 2 tablespoons sliced almonds

Cook beans in unsalted water until tender; drain. Heat oil in skillet over high flame until shimmering. Add mustard seeds, cover, and let sputter. When sputtering slows, reduce heat to medium stir in onion and pepper; saute until limp. Stir in beans and salt. Turn off heat. Add coconut and lemon juice. Sprinkle with almonds. 3-4 servings. This recipe, by Narasima Katari, is from Eat Smart in India, by Joan Peterson and Indu Menon.