This South Indian stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely crave-worthy. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — that sputtering, fragrant moment in the pan is where all the magic happens. The beans cook down until just tender with a slight bite, then get tossed with freshly grated coconut for a finish that's subtly sweet, nutty, and completely satisfying. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it's simply built that way from the ground up. The technique of uncovering the pan at the end and stir-frying off the moisture is a small but important step that keeps the texture lively rather than soggy. Serve it straight from the skillet alongside rice or flatbread, and don't be surprised if it disappears faster than anything else on the table.
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Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.
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