This recipe was created by Chef Suvir Saran from New Delhi but now co-owner of New York’s Devi. Chef Saran has received accolades for fusing American cooking with Indian home cooking and flavors.

For those who can enjoy peanuts, this is a great side dish.

Green Beans with Peanuts and Coconut

Ingredients:
1/4 cup canola oil
1 tablespoons mustard seeds
24 curry leaves, roughly torn
1-1/4 teaspoons cumin seeds
3/4 cup unsweetened shredded coconut
2 cups roasted peanuts
1 pounds green beans cut into bite-sized pieces
1-1/2 teaspoons kosher salt
1 cup water

Note: If using frozen green beans, use half as much water at the end of the recipe.

Method:
Combine the oil and the mustard seeds in a large skillet or wok.
Heat over medium-high until the mustard seeds start to pop, about 1-1/2 to 2 minutes.
Add the curry leaves and cumin and cook, stirring often, until the cumin becomes fragrant and browned, about 1-1/2 to 2 minutes.
Add 1/4 cup of coconut and cook until it turns a toasty brown color, about 15 to 30 seconds, stirring continuously so the coconut doesn’t burn.
Add the peanuts and cook for two minutes.

Add the green beans and the salt and cook for 5 minutes, stirring occasionally.
Add the remaining coconut and the water and bring to a simmer.
Cover the skillet and reduce the heat to medium-low.
Cook until the green beans are tender, about 10 minutes.
Uncover, increase the heat to medium and cook until all of the water is evaporated, stirring often, about 5 to 8 minutes.
Taste for seasoning and serve.

Serves 6.

Location:
Devi
8 East 18th Street (between 5th Ave. & Broadway)
New York, NY 10003
Reservations: (212) 691-1300 or make a reservation atwww.OpenTable.com

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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.