Green chawli long beans with shredded coconut is a delicious and nutritious dish that is easy to make. It is a popular dish in many parts of the world and can be served as a side dish or a main course. The green chawli beans are a good source of vitamins and minerals, while the coconut adds a creamy and flavorful taste to the dish. This article will provide you with a simple and flavorful recipe for green chawli long beans with shredded coconut. You will learn how to prepare the beans, shred the coconut, and cook the dish to perfection. The recipe is easy to follow and can be tailored to your own taste preferences. Whether you are a beginner or an experienced cook, you will be able to make this delicious dish in no time.
Here are our top 6 tried and tested recipes!
GREEN BEAN STIR-FRY WITH SHREDDED COCONUT
Instead of green beans, you could make this with another vegetable cut into bite-size pieces-try zucchini or cabbage, two of my favorites.
Provided by Suvir Saran
Categories Side dishes
Yield six.
Number Of Ingredients 7
Steps:
- Heat the oil and the mustard seeds in a large wok or skillet over medium-high heat until the mustard seeds start to sizzle and pop, about 1 minute (use a splatter screen, if you have one, so the seeds don't pop out of the pan). Add the curry leaves (if using) and the cumin seeds and cook, stirring often, until the cumin becomes fragrant and browned, 1 to 2 minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Stir in the coconut and 1 cup water and bring to a simmer. Cover the pan, reduce the heat to medium low, and cook until the green beans are tender, 8 to 10 minutes. Uncover, increase the heat to medium, and cook until all of the water has evaporated, stirring often, 2 to 5 minutes. Stir in the salt, taste, and add more salt if needed.
Nutrition Facts : ServingSize six., Calories 190 kcal, Fat 140 kcal, SaturatedFat 6 g, TransFat 16 g, Carbohydrate 12 g, Fiber 6 g, Protein 4 g, Sodium 290 mg, UnsaturatedFat 9 g
GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
- Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
- Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
- Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
STIR-FRIED GREEN BEANS WITH COCONUT
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.
Provided by Suvir Saran
Categories Dinner Side Vegetarian Vegan Wheat/Gluten-Free Green Bean Pea Coconut Chile Pepper Hot Pepper
Yield Serves 4
Number Of Ingredients 13
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.
GREEN CHAWLI (LONG BEANS WITH SHREDDED COCONUT)
Recipe courtesy of Chef Yamini and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
- Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
- Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
- Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
- Cook's Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.
Nutrition Facts : Calories 156.7, Fat 11.2, SaturatedFat 6.6, Sodium 1317.7, Carbohydrate 12.2, Fiber 2.1, Sugar 2.5, Protein 3.3
SAUTEED GREEN BEANS WITH COCONUT
Categories Side Sauté Quick & Easy Coconut Green Bean Hot Pepper Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
- Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
- *Available at kalustyans.com.
SZECHUAN LONG BEANS
i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans
Provided by chia2160
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- heat wok on high.
- add oil, until hot.
- add long beans in batches and stir fry until softened, set aside.
- drain all but 2 tbsp oil in wok.
- add all ingredients until sauce thickens.
- add long beans and serve.
Tips:
- To save time, you can use frozen green beans instead of fresh ones.
- If you don't have fresh coconut, you can use unsweetened shredded coconut instead.
- Be careful not to overcook the green beans, or they will become mushy.
- Serve the green beans with rice, roti, or naan.
Conclusion:
Green chawli with shredded coconut is a delicious and easy-to-make dish that is perfect for a weeknight meal. The green beans are cooked until tender and then tossed with a flavorful mixture of coconut, spices, and herbs. This dish is sure to please everyone at the table.
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