Serves 4

Ingredients:

• 1/2 cup (1 1/2-ounce) unsweetened coconut, finely grated
• 1/3 cup water
• 1 pound green beans, trimmed
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds
• 1 (1 1/2-inch) dried hot red chile, seeded and crumbled
• 1 Turkish bay leaf or 1/2 California
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation: Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.

Cook beans in a 6 quart heavy pot of boiling salted water uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile and bay leaf and saute, stirring until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.