Green beans and coconut curry

This is possibly the best weeknight dinner we have cooked in a while. Vijay is the sambar master so he made a pot of that and I made green bean poriyal (aka green bean curry with coconut). I have no measurements but I'll give a basic breakdown of what to do. Listen up Iacopi:

Put a big splash of any kind of vegetable oil in a high walled pan and throw in a half a palm full of mustard seeds and wait for them to start spluttering. Then throw in a quarter palmful of urad dal, a teaspoon of asafoetida, 2 teaspoons of tumeric and some dried red chillies into the now seasoned oil. Thrown in a few pounds of thin green beans (harico vert if you want to be fancy and french) and a handful of dessicated coconut. At this point I also add a tablespoon or two of my favorite hot curry powder and some extra hot chilli powder to taste (i.e., LOTS). Add a 1/4 cup of water, stir every 5 minutes until cooked (about 20 minutes). Enjoy with sambar made by Vijjy Pijjy and rice. Mango pickle would have been great but we are currently out.

Amy, you should come over and eat this!!!