Bean curry with fresh coconut is always a good idea. Green beans cooked with indian spices (mustard seeds, asafetida, urad dal, curry leaves, and red chili) are toasted in shimmering oil to pop and sizzle, releasing their flavors. Even after a quick turn in the pan, fresh green beans retain their crisp juicy texture while shredded fresh coconut adds a sweet nuttiness. The flavors are just so perfectly balanced.
