Green Beans with Coconut (Nariel Wale Hare Beans)

This flavorful dish is made with a common Indian spice called asafetida which is sold at Indian markets and online. Serve with basmati rice or Indian flatbreads.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. butter
  • 1 tsp. vegetable oil
  • ½ tsp. black mustard seeds
  • Pinch of asafetida
  • 2 dried red chilies, roughly pounded
  • ½ tsp. turmeric powder
  • 1 lb. frozen cut green beans, thawed
  • Table salt, to taste
  • Water, as needed
  • 2 Tbsp. unsweetened desiccated coconut
  • 2 Tbsp. minced cilantro


  • In a large skillet, heat the butter and oil on medium. Add the mustard seeds and the asafetida. When the seeds begin to crackle, add the red chilies and the turmeric powder; then add the green beans and sauté for about 3 to 4 minutes.
  • Add salt to taste and about ½ cup of water. Cover and cook until the beans are almost cooked through, about 3 to 4 minutes.
  • Add the coconut and cilantro. Simmer for another 3 to 4 minutes. Serve hot.