Updated: Jan 3
This dish you will never find in an Indian restaurant.
4 cups fresh green beans, chopped
1-2 pinches hing (smells bad armpit spice)
1 t black mustard seeds
2-3 red chilies
1-2 t White split gram (legume)
1-2 t yellow split peas
½ cup coconut flakes
Sauté spices in ghee. Add split peas and white split gram, red chili and hing. Sauté green beans in spice mixture. Cover and cook on low heat until tender. Stir in coconut. Salt to taste.
Alternative: Replace beans with beet root or cabbage. If using beets, do not use coconut in the end.