Green Chawli (Long Beans With Shredded Coconut)

Name: Green Chawli (Long Beans With Shredded Coconut)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
2
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.
3
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.
4
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.
5
Cook's Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Green Chawli (Long Beans With Shredded Coconut) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!