Step 1

In a medium skillet over medium heat, heat the oil until shimmering but not smoking. Add the cumin seeds and mustard seeds and cook until the oil is fragrant and the mustard seeds have popped, about 2 minutes. Add the curry leaves and grated ginger and cook, stirring, until the oil is fragrant, about 1 minute.

Step 2

Decrease the heat to low and stir in the cayenne, turmeric, cumin, coriander and asafetida until combined. Increase the heat to medium-high, add the beans, and stir well to coat with the spices.

Step 3

Decrease the heat to low, cover and cook until the beans are fork-tender, about 10 minutes. Stir in the lemon juice and sugar and season to taste with salt.

Step 4

Just before serving, stir in the coconut and the cilantro, if using.

Step 5

NOTES:

Step 6

Do not use the coconut typically used for baking. Grated fresh coconut is available in Indian or Asian markets in the freezer section. Defrost before using. If grated unsweetened frozen coconut is not available, a splash of canned coconut milk is acceptable, but it will temper and mellow the flavors of the finished dish. Adjust the spices accordingly.

Step 7

Fresh curry leaves provide brighter, fresher flavor than frozen.