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Indian-Spiced Seared and Steamed Green Beans
In these four recipes, green beans blister and char in a hot skillet before a scant amount of water is added and the lid goes on. The liquid produces a burst of steam that cooks the beans in just a few short minutes; the moisture evaporates by the time the beans are done so the flavors are bold and concentrated, not thin and dilute. For this dish we make a type of Indian sabzi, or cooked spiced vegetable dish. Shredded coconut and poppy seeds are used like spices, adding both flavor and texture. A squeeze of lemon juice at the end makes all the flavors pop. If your coconut shreds are coarse and wiry, finely chop them before use.
tablespoons neutral oil OR coconut oil
pound green beans, trimmed and halved
Pardon the interruption
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