Preparation / Directions:
Chop beans into 1/4 inch rounds. Put shallots, green chiles, garlic, coconut, cumin and turmeric into food processor or blender. Grind to coarse consistency and decant into a bowl.
Heat oil in large frying pan or wok over medium high flame. When hot, put in mustard seeds and rice. When the mustard seeds begin to pop and the rice swells and turns golden (takes just a few seconds), put in the curry leaves and the red chile. When the chile swells and darkens (this also takes just a few seconds), add the green beans. Stir/fry for 2-3 minutes.
Make a hole in the center of the mound of beans and put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans and sprinkle salt evenly over top. Add 2 TB water to pan and cover immediately. Turn heat to low and cook for 10 minutes or until beans are tender. Mix well and serve. May be made a couple hours ahead of time and reheated.
Recipe is from Kerala State in Southwest India.