1sprig of curry leavesor 1 tablespoon dried curry leaves
2dried red chilies broken in half
1/4cupof grated coconut
Freshly squeezed lemon juice to taste
In a small frying pan, heat oil on medium. When it is fully heated, add mustard seeds and let them pop. When they finish popping, add curry leaves, dried red chilies and let it cook in oil for 1-2 minutes (red chilies will start to brown).
Add in frozen green beans, salt, and spices. Mix well. Cover the pan with a lid and let cook until fully cooked. Stir in between as necessary.