Green beans with toasted sesame seeds and grated coconut
Ayurvedic recipe Green Beans with Toasted Sesame Seeds and Grated Coconut
SERVES : 1 - 2
INGREDIENTS :
- 1 cup chopped green beans
- 1 tablespoon olive oil
- 1 tsp brown or black mustard seeds
- 1 pinch hing (asafetida) (optional)
- A few red pepper flakes
- 1 tsp lemon juice
- 1/4 tsp turmeric
- 1/2 tsp minced ginger
- 1/2 tsp black pepper
- Rock or sea salt to taste
- 1 tbsp white sesame seeds
- 2 tbsp fresh grated coconut
- 1 tbsp chopped cilantro
METHOD
- Steam the beans for 10 minutes.
- In a non-stick pan, heat the olive oil.
- Add the hing, if using, and the mustard seeds.
- As the seeds start popping, add the beans, turmeric, minced ginger, lemon juice, salt, black pepper and red pepper flakes and sauté for a few minutes. Beans should be tender but not mushy. Reduce heat to low.
- In another pan, toast the sesame seeds for a few minutes until they turn light brown.
- Transfer beans to a serving dish. Top with the sesame seeds, grated coconut and cilantro and serve warm with a whole grain and lentils.
