1/2 c grated coconut

2 tbsp oil

1/2 tsp black mustard seeds

4 large shallots, sliced

1 c unsalted cashews

1 1/2 lb green beans, trimmed

1 1/2 tsp tamarind paste

1 red chile

Fry coconut a couple minutes until toasted and golden, set aside. Heat mustard seeds, fry shallots about 8 minutes, then add cashews until golden, set aside. Boil green beans about 4 minutes until still pretty crisp, then drain. Add everything together.

Source: Fresh India by Meera Sodha