Use any kind of green beans for this recipe: thick, thin, French, runner - whatever. The coarser beans will need to cook for longer. Also check older beans for strings and pull them off if there are any. They will be along the join on either side of the pod and are easy to remove if they are there. Some types don't have strings.
500g green beans
One and a half cups of grated fresh coconut
A handful of shelled walnuts, chopped
A small piece of fresh root ginger, peeled and chopped (or a third of a teaspoon
of dried ginger powder)
A third of a teaspoon of cumin seeds
A quarter teaspoon of chilli powder
A teaspoon of tomato puree
Salt
Oil for frying
Top and tail the beans and cut into 3 - 5 cm. lengths.
Fry all the ingredients in a little oil, except the coconut, tomato puree, salt and chilli powder. After a few minutes add the tomato puree, salt and enough water to cover the beans. Cover the pan and simmer for ten to fifteen minutes or until the beans are tender but not too soft. Add more water if necessary, or If there is still a lot of water in the pan when the beans are cooked, remove the lid and turn up the heat to allow the water to evaporate. Stir in the coconut at the end of cooking time.