Ingredients
2 lb. green beans
1 cup fresh coconut, shredded
8 green chillies
1 tsp mustard seeds
1 sprig curry leaves
1/2 tsp methi(fenugreek) seeds
2 tbsps of cooking oil
Salt to taste

Method
Cut the beans into longish pieces.
Cook the beans with the green chillies and enough
water till tender.
Remove the green chillies and set aside.
Add salt to the beans.
Blend together the cooked green chillies, coconut
and the methi seeds.
Add to the beans.
Season with mustard and curry leaves.
Eat when hot with plain cooked rice.