Ingredients

• 3/4 cup grated dried unsweetened coconut
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
• 2 garlic cloves, crushed
• 1/4 cup water
• Salt
• 2 tablespoons vegetable oil
• 1 teaspoon brown mustard seeds
• 1/8 teaspoon hot red pepper flakes
• 15 to 20 fresh curry leaves (optional)
• 1 pound green beans, thinly sliced crosswise (1/4 inch)
• 3 ears corn, kernels cut from cobs

Instructions

1. Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
2. Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
3. Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.