Preparation:
Heat oil in nonstick skillet over medium heat. Add mustard seeds. Cover and fry until seeds cease popping, about 1 minute.
Add onions, ginger and chiles and saute until onions are slightly browned, 2 to 3 minutes. Add green beans, turmeric, curry leaves and salt to taste and stir well. Lower heat. Cover and cook until beans are tender-crisp, about 5 minutes. Add sugar and sprinkle with lemon juice.
Turn into serving bowl and garnish with coconut, mint and cilantro leaves. |
