- A couple bags of fresh green beans, trimmed
- Some fresh grated coconut* about ½ cup or more
- A couple generous handfuls of unsalted cashew nuts
- 3-4 shallots finely sliced
- Black mustard seeds
What to do:
- Blanch the green beans in some boiling water for a maximum of 4 minutes. Drain them, refresh under cold water and set aside. They should be a glorious bright green colour.
- In a dry frying pan, toast the coconut on medium-high heat, watching very carefully and stirring constantly. Once the coconut begins to brown slightly and become fragrant, remove from heat—be vigilant as it can burn easily!
- In the same frying pan, warm up some oil and throw in the mustard seeds. Once they begin to sputter and pop throw in the shallots and cook them down for about 5-10 minutes until they’ve browned nicely.
- When the onions look ready, throw in the cashews, allow them to toast for a few moments and then throw in the coconut and green beans and toss everything together.
- Serve on a large shallow platter, season with salt and plenty of lime juice – enjoy!
* You can buy bags of FROZEN freshly grated coconut in many Indian grocery stores. It’s a revolutionary item to have in your freezer!