Remove the veins of the beans and cut into small pieces.
In a pressure cooker, heat oil.
Add mustard and when it crackles, add the curry leaves.
Add chopped onion and green chillies and saute until golden.
Now add the chopped beans and mix well.
Add 2-3 tbs of water and salt.
Cover the cooker and put on the weight.
Let it whistle twice.
Immediately remove the pressure and open the lid.
Switch on the stove again and let the remaining water evaporate.
Finally add grated coconut and remove from flame.
Mix well and serve.
