|
Ingredients
|
Quantity
|
|
Butter
|
4 tbsp
|
|
Black mustard seeds
|
1 tbsp
|
|
Onion – finely chopped
|
½ cup
|
|
Fresh ginger root – finely chopped
|
1 tbsp
|
|
Salt
|
1 tbsp
|
|
Freshly ground black pepper
|
½ tsp
|
|
Fresh green beans – trimmed and cut
crosswise into paper thin rounds
|
1 pound
|
|
Ground red pepper
|
¼ tsp
|
|
Unsweetened coconut
|
¼ cup
|
|
Fresh coriander – chopped
|
2 tbsp
|
|
Lemon juice
|
2 tbsp
|
In a 10-inch heavy skillet or 12-inch wok, heat the butter over
moderate heat until a drop of cold water flicked into it splutters instantly.
Add the mustard seeds and fry for 30 seconds. Thoroughly stir in the onions,
ginger, salt and pepper, and drop in the green beans. Stirring constantly, add
the red pepper and fry for 5 minutes longer. Add the coconut and coriander, reduce
the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes
more, or until the beans are tender. Sprinkle with lemon juice, taste for
seasoning, and serve at once.
