Green beans with fresh coconut and sesame seeds from Madhur Jaffrey's World of the East Vegetarian Cooking by Madhur Jaffrey

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Notes about this recipe

  • JillMitra on April 11, 2024

    I used avocado oil, and cut the amount in half (down to 3 tablespoons.) I used Baker's coconut--the little bit of sweetness was nice. My family is not into hot spice, so I didn't use the hot green chili or the cayenne. I did have and use the asafetida. The finished [side] dish was excellent.

  • Bloominanglophile on July 14, 2023

    I like this preparation of green beans--different! I used desiccated coconut instead of freshly grated, and didn't have asafetida. Nevertheless, it was still an enjoyable side-dish.

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