KCB 6.12: Gujarati Green-Bean and Coconut Salad
Gujarati Green-Bean and Coconut Salad
With the addition of grated fresh coconut and peanut powder, French beans are transformed into this elegant salad from Gujarat.
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 1/2 teaspoon (2 ml) sugar
• 375 g (13 ounces) French stringless beans, cut into 7 1/2 cm (3-inch) lengths
• 2 tablespoons (40 ml) vegetable oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) fresh green chili, seeded and finely chopped
• 1/2 teaspoon (2 ml) salt
• 1/4 cup (60 ml) roasted peanut powder
• 1/2 cup (125 ml) grated fresh coconut
• 375 g (13 ounces) French stringless beans, cut into 7 1/2 cm (3-inch) lengths
• 2 tablespoons (40 ml) vegetable oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) fresh green chili, seeded and finely chopped
• 1/2 teaspoon (2 ml) salt
• 1/4 cup (60 ml) roasted peanut powder
• 1/2 cup (125 ml) grated fresh coconut
1. Boil the French beans in lightly salted water until they are cooked but still green and firm. Drain, rinse with cold water, drain again, and allow to cool in a bowl.
2. Saute the mustard seeds in hot oil in a heavy pan over moderate heat until the seeds crackle. Add the asafoetida and saute momentarily. Add the spices to the French beans.
3. Toss the green chili, salt, sugar, peanut powder, and grated fresh coconut with the beans. Serve at room temperature.
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