Step One Combine the coconut, coriander, asafoetida, green chilli and ¼ teaspoon salt in a bowl. Rub the mixture well with your hands. Set aside.

Step Two Add 1 tablespoon salt to 2 litres (3½ pints) water and bring to the boil in a large pot. Add the cut beans. Boil rapidly for 3 to 4 minutes or until beans are tender, but still bright green and crisp. Drain in a colander and refresh by moving the colander under cold running water. Set aside.

Step Three Heat the ghee or oil in a 25–30cm (10–12in) wide sauté pan or heavy pot over a medium heat. When hot, put in the sesame and mustard seeds. As soon as the mustard seeds begin to pop, add the cayenne pepper. Stir once and add the beans. Sauté the beans over medium–low heat for 1–2 minutes or until they are heated through and well coated with the seeds. Add ¼ teaspoon salt and stir. Now add the coconut–coriander mixture, stir once and remove from the heat. Serve immediately.