This is a recipe from Gulshan Singh who teaches classes in Indian cuisine at the Buford Highway Farmers Market.
1/2 cup finely grated unsweetened coconut 1/3 cup water 1 pound green beans, trimmed 3 tablespoons vegetable oil 2 teaspoons black mustard seeds 1 dried hot pepper, seeded and crumbled 1 bay leaf Salt and pepper
In a small bowl, combine coconut and water and let sit until water is absorbed, about 1 hour.
In a large saucepan, cook beans in lightly salted water until crisp-tender, about 5 minutes. Transfer beans to a bowl of ice water to cool quickly. Drain beans and set aside.
In a large skillet, heat oil until hot but not smoking. Add mustard seeds, hot pepper and bay leaf and stir until mustard seeds start popping. Add beans and stir until coated with oil. Add softened coconut and cook, stirring constantly, until heated through, about 2 minutes. Discard bay leaf and season to taste.