Quick, easy, and light for supper or even dinner with bread! It has a weird name, and I believe it is what people from Aden have learned from the Indian communities that settled there.
1) 2 pounds green beans
2) 2 tblsp of unsweetened shredded coconut [you will find in either the international section at your local grocery store or an South Asian a.k.a Indian store)
3) small onion diced
4) small green chilly pepper minced [optional]
5) 1 medium tomato finely chopped
6) 1/4 tsp of tomato paste
7) 2 tbslp of extra virgin olive oil
8 ) 1 tbslp of ground cumin
9) salt to taste
10) 1 small clove of garlic minced
11) 1 tbslp of finely chopped dill weed
In a pot under medium heat add the olive oil , onion, chilly pepper and let cook until onions are translucent. Add the garlic, tomatoes and salt and cook until tomatoes are softened. Add the cumin, coconut and cook for about 2 minutes. Add the tomato paste and let cook for one minute. Then add the green beans, and add hot water to cover. Cover pot and let cook under medium low heat until the beans soften, and oil comes to the surface. Add the dill and let simmer for another minute. Serve hot with bread.