Ingredients

• 400g bush beans
• 100 ml coconut oil
• 1 tsp black mustard seeds
• ½ tsp fenugreek seeds
• 4 cloves garlic, chopped
• 200 g onions, chopped
• 5-10 spring curry leaves
• 1 tsp turmeric powder
• 1 tsp chili powder
• 60 ml tomato puree
• Salt to taste
• 200 g coconut, grated and roasted

Preparation

1. Blanch the bush beans and keep them aside.
2. 2. Heat the mustard and fenugreek seeds in the coconut oil until they start popping. Add garlic, onions and curry leaves and sauté well.
3. Once the onions are soft, season with turmeric and chili and stir the fresh tomato puree into the mixture.
4. Add the blanched beans and salt to taste and thicken the dish with the grated coconut. Serve hot.