Aromatic Green Beans with Pounded Mustard and Cardamom from 660 Curries by Raghavan Iyer

Name: Aromatic Green Beans with Pounded Mustard and Cardamom from 660 Curries by Raghavan Iyer
Ingredients: 1 teaspoon white granulated sugar; 1 teaspoon rock salt (see Tip); 2 tablespoons fresh lime juice; ¼ teaspoon ground turmeric; 12 to 15 medium-size to large fresh curry leaves; 1 teaspoon cumin seeds; ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 pound green beans, trimmed and cut into 2-inch lengths; 2 tablespoons peanut or canola oil; ½ teaspoon black or yellow mustard seeds; 3 dried red Thai or cayenne chiles, stems removed; ¼ cup firmly packed fresh cilantro leaves and tender stems; ½ teaspoon cardamom seeds from green or white pods

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While I was making the paste for this curry, I kept singing Jerry Lee Lewis’s song, switching “poundin’” for “shakin’.” The rhythmic beat of the pestle thumping

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Ingredients

1 teaspoon white granulated sugar
1 teaspoon rock salt (see Tip)
2 tablespoons fresh lime juice
¼ teaspoon ground turmeric
12 to 15 medium-size to large fresh curry leaves
1 teaspoon cumin seeds
½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note)
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons peanut or canola oil
½ teaspoon black or yellow mustard seeds
3 dried red Thai or cayenne chiles, stems removed
¼ cup firmly packed fresh cilantro leaves and tender stems
½ teaspoon cardamom seeds from green or white pods