Wash the beans, snap off the top and tail of the beans, remove any strings along the sides and finely slice them.

Steam the cut beans with a little salt, sugar (or baking powder) and water.

Heat oil in a heavy bottomed pan over medium heat.

Add the urad dal, chana dal, mustard seeds and dry red chillies. Once the urad dal turns golden and mustard seeds splutter, add asafoetida and curry leaves.

Add chopped onions and stir for a few seconds till they turn translucent.

Now add in cooked beans, turmeric powder and salt and mix.

Add sambar powder, mix and fry till the raw smell goes away (takes about 5 to 6 minutes).

Finally add fresh coconut, mix well and turn off the heat.

Serve with rice or roti.