BEANS PORIYAL

French beans, 250 grams
Oil 2-3 tablespoons
Mustard seeds 1/2 teaspoon
Split black gram skinless
(dhuli urad dal) 1 teaspoon
Asafoetida 1 pinch
Dried red chillies, 2
Curry leaves 8-10 nos
Salt to taste
Coconut, scraped 1/4 cup

METHOD
Heat the oil in a pan.
Add the mustard seeds and split black gram and sauté till the grams turn light brown.
Add the asafoetida and red chillies and sauté for half a minute.
Add the French beans, curry leaves and salt.
Add half the coconut and mix well.
Cover and cook on medium heat for five minutes.
Garnish with the remaining coconut and serve hot as a side dish.