Indian-Style Green Beans With Hazelnuts

This vegetarian dish is packed with flavor and texture.

The combination of spices, nuts, and coconut create a unique taste experience that is sure to impress.

May not be appealing to those who are not fans of Indian cuisine or strong flavors.

Green beans can be challenging to cook perfectly, so the dish may require some extra attention and care.

Green beans are a great source of fiber and vitamins
The hazelnuts in this recipe are packed with protein and healthy fats.

	1/4 cup clarified butter
	1 teaspoon black mustard seeds
	1/2 cup hazelnuts , chopped
	1 large onion , chopped
	1 teaspoon fresh gingerroot , grated and peeled
	1/2 teaspoon salt
	1/4 teaspoon black pepper
	1 lb green beans , trimmed , cut into 2-inch pieces , and blanched in boiling salted water for 2 minutes and refreshed in
	1 pinch cayenne
	1/4 cup unsweetened dried shredded coconut
	2 tablespoons coriander , finely chopped
	2 tablespoons fresh lemon juice

1.	Melt 2 tablespoons clarified butter in a large skillet over medium-high heat.
2.	Add the black mustard seeds and cook until they pop, about 1 minute.
3.	Stir in the hazelnuts and cook, stirring constantly, until golden brown, about 3 minutes.
4.	Using a slotted spoon, transfer the mustard seeds and hazelnuts to a small bowl.
5.	In the same skillet, melt the remaining 2 tablespoons clarified butter over medium-high heat.
6.	Add the onion and gingerroot and cook, stirring occasionally, until softened, about 5 minutes.
7.	Stir in the salt and black pepper.
8.	Add the green beans and toss to coat with the onion mixture.
9.	Cook for 5 minutes, stirring frequently.
10.	Sprinkle with the cayenne, dried coconut, coriander, and lemon juice.
11.	Toss to combine and then add the reserved mustard seeds and hazelnuts.
12.	Serve warm or at room temperature.