Green Beans Foogath

Adapted from Sanjeev Kapoor's Khazana of Indian Recipes

Green Beans - 1/2 lb, trim both ends and dice finely
Red Onion - 1/2, finely choppes
Green Chillies - 3, finely chopped
Peanut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - 8
Salt
Grated Coconut - 1/2 cup
Lemon Juice - 1 tsp

Heat oil in a cast iron skillet. Temper with mustard seeds, green chillies and curry leaves.

Add the chopped onion and saute till transparent.

Add the diced beans and salt. Cook covered on a low flame for 5 minutes.

Add the grated coconut and mix well. Cook for a few minutes more. The beans should remain crunchy.

Add the lemon juice and serve hot.