In these four recipes, green beans blister and char in a hot skillet before a scant amount of water is added and the lid goes on. The liquid produces a burst of steam that cooks the beans in just a few short minutes; the moisture evaporates by the time the beans are done so the flavors are bold and concentrated, not thin and dilute. For this dish we make a type of Indian sabzi, or cooked spiced vegetable dish. Shredded coconut and poppy seeds are used like spices, adding both flavor and texture. A squeeze of lemon juice at the end makes all the flavors pop. If your coconut shreds are coarse and wiry, finely chop them before use.