|Husked green beans||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Garlic||4 Clove (20 gm)|
|Cumin seeds||1⁄4 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Coconut||1 Cup (16 tbs), grated|
|For the seasoning:|
|Vegetable oil||1 1⁄2 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Onions||2 Teaspoon, sliced in rounds|
|Red chilies||2 , quartered|
1. Lightly roast beans in a thick-bottomed skillet on a slow fire without permitting the colour of the beans to change. Then cook the green beans in 3 cups water.
2. Grind ingredients 3 to 7 to a fine paste. Mix the paste in a little water and add to the cooked beans. Add salt to taste. Bring to boil and remove from fire.
3. In a mixture of oil and ghee, fry mustard seeds, button onions, curry leaves and chillies and add to the curry.