Kerala Green Beans

Servings: 3 -4

Author:

Side Dish

All Year

Instructions

1 Without trimming the ends of the beans, slice each bean diagonally into two.
2 Heat the coconut oil in a large sauté pan over high heat. Add the mustard seeds
and kari leaves (if using lemongrass, remove the tough outer stalk, bruise the
tender inside stalk and chop small) and cook until the seeds pop. Add the garlic
and cook for a few seconds until it is opaque.
3 Reduce the heat to medium-high and add the green beans, serrano, black pepper
and salt. Reduce the heat to low, cover and cook for 3 to 5 minutes or until the
beans are tender but still bright green.
4 Remove from the heat and stir in the grated coconut. Just before serving,
squeeze the juice of the lemon over the beans and sprinkle on the sesame seeds.