To get that perfect char on these incredibly flavorful and fresh-tasting green beans from San Francisco chef Rupam Bhagat, make sure they are thoroughly dried before added to the hot skillet.
Category: Side Dish
Cuisine: not set
1 cup unsweetened flaked coconut
1/2 jalapeño—stemmed, seeded and minced
2 1/2 tablespoons full-fat Greek yogurt
1 1/2 teaspoons finely chopped peeled fresh ginger
2 tablespoons plus 2 teaspoons vegetable oil
2 fresh curry leaves chopped
1/2 teaspoon brown mustard seeds
1 pound green beans trimmed
2 tablespoons chopped cilantro
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