Spicy Green Bean and Coconut Mellun (Curry)

Coconut is a very important ingredient in Sri Lankan cooking.  We use it in both our savory and sweet dishes.  If you have never had a coconut in a savory dish, you don't know what you have been missing.  I bought a bag of fresh green beans for this dish, but you can use frozen or even canned if you prefer.  This dish goes well with any rice and curry meal.

 Ingredients:
1lbs fresh or frozen green beans or two cans drained
4 Tbs dessicated unsweetened coconut (available at Indian Grocers)
1/2 tsp of turmeric
1/2 tsp of red chili powder (or to taste)
1 onion diced or sliced
1 red bell pepper or 2-3 mild red chilies
1 inch stick of cinnamon
1/2 tsp of mustard seed
1/2 tsp of cumin seed
salt (to taste)

Directions:

Step 1: clean fresh beans or thaw frozen. If you use whole beans, cut them into small bite size slices. Another option is canned cut green beans.

Step 1:In a large skillet, heat 1Tbs of canola oil on medium-high heat.  Add the cumin seeds, mustard seeds and cinnamon stick, onions curry leaves, chilies.  Fry 3-4 minutes.

 

Next add the green beans and some salt to taste.  If you are using fresh or frozen you will need to saute this for about 10-12 minutes (or until beans are to your desired texture). The frozen variety will thaw and give off a little water so you can "steam/fry" the beans.  If they are fresh and dry add a little bit of water ( about 1Tbs) to make sure they beans don't get browned.  If you are using canned beans just cook for 2-3 minutes.

Next add the coconut, chili powder, turmeric.  Fry for another 3-4 minutes. Taste for seasoning and finish the dish. Enjoy.

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