Heat oil in a pan or skillet
Add the mustard seeds, as they crackle, add onion, curry leaves, and green chilies and saute
Add the chopped beans and saute for couple of minutes.
Add in the turmeric, salt and fresh or frozen grated coconut and keep sautéing for 7 –10 minutes.(I like the beans to be crunchy in this type of recipe so I don’t prefer it cooking with lid covered)
Garnish with coconut and the serve as side or with chapati.