Kerala side dish that goes well with rice.
Chop onion. Slit the green chilies. Keep aside
Chop the beans thinly. For ease you can pulse them using a chopper/food processor.
Heat oil in a kadai or skillet. Add the mustard seeds.
Once the mustard seeds splutter, add the chopped onion, ginger, garlic, curry leaves and slit green chilies. Saute until the onion becomes translucent.
Add the coconut and saute for 30 seconds or so.
Add the chopped beans, salt and turmeric powder. Mix well.
Sprinkle water and cover and cook on low to medium heat until soft. Takes about 10-15 minutes.
Serve with rice
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