INGREDIENTS:
- Green Beans - 1 pound
- Onion - 1/2
- Grated coconut - 1/2 cup
- Green chili - 1
- Cumin seeds - 1/2 tsp
- Garlic - 1 pod
- Turmeric - 1/4 tsp
- Oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Salt to taste
- Curry leaves - 5
PREPARATION:
- Wash and finely chop the beans and onion.
- In a mixer or blender, grind the coconut, green chili, cumin seeds and garlic into a coarse paste.
- Pour oil in a hot pan add mustard seeds. When they splutter, add curry leaves. (As I don't get curry leaves all the time, I am not using here).
- Now add the beans and onion and mix well.
- Add salt to taste. Cover and cook in low flame for 3 minutes, stirring occasionally. Add 1/4 cup water and cook stirring occasionally.
- When the beans is little tender, add the ground paste. Mix well.
- Cook until all the water dries up, stirring occasionally.