Step 1

Heat the oil in a saucepan.

Step 2

Add the onions and saute until translucent, about five minutes on medium heat.

Step 3

Grind together the ginger, garlic, green chilies and the coriander and cumin powders into a fairly smooth paste.

Step 4

Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, about 5 minutes.

Step 5

Add the beans and turmeric. Add salt to taste and a cup of water and bring to a boil. If the curry gets too dry at any time, add more water, a little at a time.

Step 6

Simmer on low heat about 5 minutes.

Step 7

Add the coconut milk, jaggery and lemon juice and heat through.

Step 8

Turn off the heat and garnish with coriander leaves.

Step 9

Serve hot with rice.