Green Beans Thoran

This recipe is endlessly adaptable, quick and easy.

2 tablespoons coconut oil or a neutral oil such as grape seed
2 teaspoons mustard seed
2 teaspoons cumin seed
1 teaspoon fresh chile minced or pinch dried chile
1/4 teaspoon turmeric
3 cups green beans chopped into teensy quarter-inch rounds*
3/4 cup dried unsweetened coconut flakes
sea salt to taste
1 sprig curry leaves if available **
optional garnishes: chopped toasted cashews chopped cilantro
1 good squeeze of fresh lime juice about 2 teaspoons — more Caribbean than Keralan, but it adds a subtle spark of citrus

In a large skillet, preferably cast iron. heat the coconut or other neutral oil over medium-high heat.
When the oil starts to shimmer, add the cumin and mustard seed. Stir then cover with a lid. The mustard seeds will pop in a matter of minutes. When the ruckus dies down, reduce heat to medium, add the chile and turmeric and tip in the chopped green beans.
Stir so the green beans get a nice coating of the spiced oil, then add the coconut flakes and curry leaves, if you have them.
Mix together and cook for another few minutes, until the coconut smells and looks toasty, and the green beans are still bright green but yield to the tooth..
Turn off heat, add sea salt and, I suggest, a squeeze of lime juice. Pluck out the curry leaves and enjoy warm, room temperature or chilled.

*If you don’t want to trot out your knife skills for this, using a food processor is quick but the beans won’t be as pretty.

** Often sold frozen in Asian and Indian markets, and online from spice merchants including Spice Trekkers.