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South Indian Snap Pea Coconut Stir Fry

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Early summer snap pea coconut stir-fry

The annual abundance of snap peas has started. I love their crispness and versatility in that they can be used, either raw or cooked, in so many styles of cuisine. On a visit to Chennai I was fortunate enough to meet a fantastic cook and author, Viji Varadarajan.  She spent the afternoon with me explaining the subtle nuances of a pure vegetarian Brahmin kitchen and household. For lunch she presented a sumptuous feast of close to 20 different dishes served on a large banana leaf. There were so many standout bites but one in particular summarized her style of cooking.  A simple long bean kari, accented with curry leaves, grated coconut and a few spices. It was vibrant, full of life, understated yet complex- much like Viji herself. Although this vegetarian recipe calls for snap peas, green or yellow beans, snow peas, or many other vegetables can be used to prepare this quick and easy recipe.

snap peas, curry leaves, freshly grated coconut and spices

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South Indian Snap Pea Coconut Stir Fry
Serves: 4
 
Ingredients
  • 1 pound (3 cups) snap peas
  • 3-4 branches (36-40 leaves) curry leaves, julienned
  • 2 tablespoons grated coconut, fresh or frozen
  • ½ dried red chile
  • 1 teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • 1 teaspoon oil
  • Salt, to taste
Instructions
Remove tip of each snap pea and pull string from side. Cut each snap pea into half inch pieces.

Bring a small pot of salted water to a boil. Prepare an iced water bath.

As the water comes to a boil, heat ½ teaspoon of oil over medium high heat in a medium sized pan. Cook the chile for a minute or so until slightly crispy and toasted. Remove from pan and place the chile, coconut, cumin seeds and 1 tablespoon of water in a small food processor or mortar and pestle. Blend or pound to get a coarse mixture. Set aside.

Add cut snap peas to the water and cook for a couple of minutes. Using a slotted spoon remove from the pot and immediately chill in the iced water bath. After a few minutes, drain and set aside.

Heat the remaining ½ teaspoon of oil in the medium sized pan over medium high heat. Add the mustard seeds and when they begin to pop add the curry leaves, blanched snap peas, blended coconut paste and a pinch of salt. Cook for 30 seconds or until warm. Serve immediately.

NOTE: This was originally posted on my blog India On My Plate on July 7, 2011