Green Beans with Chilli and Coconut
Slice the beans on the diagonal into long pieces.
Heat the vegetable oil in a large sauté pan and gently cook the mustard and cumin seeds, onion, garlic, turmeric and chillis until the onion is soft. Add the coconut and beans, season well then add ¼ cup of water and toss everything together. When the water has evaporated keep adding a little more water and toss the beans occasionally until crisp tender. Transfer to a serving platter and serve hot. Serves 4–6