Green Chawli (Long Beans With Shredded Coconut)

• 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.

chinese long beans, corn oil, brown mustard seeds, asafoetida powder, thai green chili pepper, ginger, freshly ground coriander, turmeric, kosher salt, water, fresh coconut, sugar, cilantro

Taken from www.food.com/recipe/green-chawli-long-beans-with-shredded-coconut-521959 (may not work)