Green Chawli (Long Beans With Shredded Coconut) - cooking recipe

Ingredients

3/4 lb chinese long beans, sliced very thin (1/8 inch)
3 1/2 tablespoons corn oil
1 teaspoon brown mustard seeds
1/8 teaspoon asafoetida powder (also known as hing)
1 tablespoon minced thai green chili pepper
1 tablespoon peeled and grated fresh ginger
2 tablespoons freshly ground coriander
1 teaspoon turmeric
3/4 tablespoon kosher salt
1/2 - 1 cup water
1 cup shredded fresh coconut (thawed if from the frozen section)
1 teaspoon sugar
Garnish
1/4 cup chopped cilantro

Preparation

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.