Karamani (Long beans) Curry (as in stir fry)

This is a very simple curry/fry. Long beans is very simple to cut. You chop off the ends and then chop it into bits of 1/4 of an inch (or about 1/2 centimeter). 

Ingredients

1 tbsp of oil 

Pinch of asafoetida

2 dried red chillies, broken

1/2 tsp mustard seeds

1 tbsp urid dal

2 cups of chopped yard long beans

3/4 tsp salt

1 tsp sambar powder

2 tsp fresh coconut 

Directions

1. In a large wok / kadai, heat the oil. 
2. Add asafoetida, immediately adding red chillies, mustard seeds, urid dal. 
3. Once mustard seeds splutter and dal turns golden, add the chopped beans, salt - stir well and sprinkle water, cover and cook for 8-10 minutes on a low flame. 
4. Check on the beans every 3 minutes or so, sprinkling some water, if it is too dry or catching at the bottom of the pan.
5. Once done (tender, but still retaining some crunch), sprinkle sambar powder, stir to mix well.
6. Remove from flame and garnish with coconut.