Green bean poriyal

SERVES 4

Easy to prepare and an ideal lunch or picnic snack, this can also be made with snake beans when they are in season. 4 tablespoons vegetable oil

1 teaspoon brown mustard seeds 1 teaspoon urad dal, washed

10 curry leaves

2 small dried red chillies

½ teaspoon ground turmeric

1 small white onion, finely diced

500g green beans, sliced thinly 1 teaspoon salt

70g grated fresh coconut (see Christine’s tip, opposite)

1 Heat the oil in a wok or frying pan and fry the mustard seeds, urad dal, curry leaves and chillies over a medium heat until the seeds start to pop.

2 Stir in the turmeric, then add the onion and cook until onion is soft and beginning to colour. Add the beans and salt; toss over the heat to coat the beans with the spices. Cook for a minute until the beans have softened. Add the coconut and toss to mix, then serve.