By Anita Jaisinghani
For 1 Batch(es)
I love South Indian food, and I particularly love the way the flavors of coconut, mustard and kari leaves mesh. I am also a fanatic about color and texture, so it’s important that the green beans remain crisp and bright green. (If the beans do wilt, they’ll still taste good.) This recipe can be prepared using Chinese long beans, haricots verts or standard green beans.