Best 7 Fried Green Beans With Coconut Recipes

STIR-FRIED GREEN BEANS WITH COCONUT

Steps:

• In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
• Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
• Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
• Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
• Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.

GREEN BEAN AND COCONUT STIR-FRY

Steps:

• Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
• Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.

STIR-FRIED GREEN BEANS WITH COCONUT

Steps:

• Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
• Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
• Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
• Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
• Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

SOUTHERN FRIED GREEN BEANS

Steps:

• Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.

GREEN BEANS WITH COCONUT ( INDIAN STYLE )

Steps:

• Cook the beans till almost done ( I microwave them for about 8-10 minutes).
• Heat the oil and saute the cumin seeds, onions, ginger,garlic and green chillies.
• When the onions get a little brown, add the cooked green beans.
• Add turmeric.
• Add the coconut.
• Add salt to taste.
• Cook for about 5 minutes until all the ingredients are combined.
• Serve hot with rice or Indian bread.

FRIED GREEN BEANS WITH COCONUT

Steps:

• In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water dropped into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
• Thoroughly stir in the onion, ginger, salt and pepper; cook, stirring, for 5 minutes.
• Add the green bean pieces. Stirring constantly, add the cayenne and fry for 5 minutes longer.
• Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 5-8 minutes more, or until the beans are crisp-tender.
• Sprinkle with lemon juice, taste for seasoning, and serve at once.