Fried Green Beans With Coconut

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Servings: 4 Difficulty: Intermediate
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A vibrant Indian-style side dish featuring crispy green beans, aromatic spices, and toasted coconut.
Fried Green Beans With Coconut recipe image
Fried Green Beans With Coconut recipe image
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Fried Green Beans With Coconut

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 121.2

Description

This vibrant side dish transforms humble green beans into a fragrant, flavorful accompaniment perfect for any Indian-inspired meal. The crisp-tender beans are tossed in a sizzle of black mustard seeds, fresh ginger, and onions, then finished with toasted unsweetened coconut and bright lemon juice. The combination of earthy spices, nutty coconut, and fresh herbs creates a complex flavor profile that is both comforting and exciting. Its a quick, vegetarian-friendly option that adds texture and color to the table. Ideal for weeknight dinners or as a refreshing contrast to richer curries, this recipe highlights simple ingredients prepared with care. The result is a dish that is light yet satisfying, with a lovely crunch from the beans and coconut. Serve it warm alongside basmati rice or naan for a complete, home-cooked experience that brings the warmth of Indian cuisine to your kitchen.

Ingredients

Directions

  1. Trim the ends off the green beans and cut them crosswise into paper-thin rounds.
  2. Peel and finely chop the fresh ginger root.
  3. In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until it melts and is hot enough that a drop of cold water flicked into it splutters instantly.
  4. Add the black mustard seeds and fry for about 30 seconds, until they begin to pop.
  5. Add the finely chopped onions, ginger, salt, and black pepper to the pan and stir thoroughly.
  6. Drop in the prepared green beans and stir to coat them with the spiced butter mixture.
  7. Add the ground red pepper and fry, stirring constantly, for 5 minutes.
  8. Stir in the unsweetened coconut and chopped fresh coriander.
  9. Reduce the heat to low, cover the pan, and cook for 10 minutes, stirring occasionally, or until the beans are tender-crisp.
  10. Remove from heat, sprinkle with lemon juice, taste for seasoning, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 121.2kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 108.0mg5%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.6g3%
Sugars 1.3g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toast the unsweetened coconut in a dry pan over low heat until golden brown before adding it to the beans to enhance its nutty flavor.

Ensure the beans are cut thinly for even cooking and a better texture. If your beans are particularly tough, you may need to extend the cooking time slightly.

For a vegan version, substitute the butter with a neutral oil or coconut oil.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.

Keywords: green beans, coconut, indian cuisine, mustard seeds, ginger, vegetarian, side dish, fried vegetables, quick dinner, healthy sides, coriander, lemon juice, butter, onions, spiced vegetables, easy recipe, meal prep, plant-based, crunchy texture
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