Green Bean, Corn, and Coconut Stir-Fry (Thoren)
['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']
Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
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.
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.
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