Title: String beans & coconut koora
 Categories: Indian, Vegetables
      Yield: 6 Servings
 
           Stephen Ceideburg
      1 lb Green beans, trimmed
           Salt to taste
    1/2 ts Turmeric
      1 tb Corn oil
      1 tb Chana dal
      1 tb Urad dal
    1/2 tb Mustard seeds
    1/2 tb Cumin seeds
      3    Whole red chile peppers,
           -broken up by hand into
           -pieces
    1/2 tb Curry leaves (optional)
      2 tb Shredded, unsweetened
           -coconut
 
  Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and
  turmeric until tender, about 10 minutes. Drain and set aside.
  
  Heat oil in a small saucepan or skillet. When oil is hot, lower heat
  and add chana dal, urad dal, mustard seeds, cumin, chili peppers and,
  if using, curry leaves. Stir, cooking until dal turns golden and
  mustard seeds pop. Remove from heat, add coconut, stir for a minute
  and mix into green beans. Serve warm.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain
  View. From the San Jose Mercury News, 6/9/93.