Ingredients:

• ½ lb string beans
• ½ cup water
• 1 ½ teaspoons chili powder
• 1 tablespoon unsweetened coconut flakes
• 1 tablespoon canola oil
• ¼ teaspoon mustard seed
• ½ teaspoon fennel seed (peruncheerakam)
• 1 cup chopped onion (preferably red)
• 1 strand curry leaves
• 2 – 3 dried red chilies broken into about 3 pieces
• Salt to taste

Method:

• Snip both ends of the beans and cut them diagonally into about ¼ inch rounds

• Add cut beans, water, chili powder and salt to a skillet and cover and cook until all the water is absorbed.
• Add shredded coconut and mix well and cook for another minute or two or until dry  on low flame.  Set aside
• Add oil to another skillet and when hot add mustard seeds.
• Once the mustard seed start splattering, add fennel seed and fry for about 10- 20 seconds on low flame
• Add chopped onion and fry until golden brown
• Add curry leaves, dried red chilies and fry for another minute
• Transfer this onion mixture to the cooked beans and mix well.