- 1 Tbsp vegetable oil
- 1 onion, slice
- 1 Serrano peppers, thinly sliced
- 1 Clove garlic, crushed
- 5 Fresh curry leaves
- 1 Tbsp curry powder
- 1/2 Tsp fenugreek seeds
- 1/4 Tsp ground turmeric
- Salt to taste
- 1 Pound fresh green beans, trimmed
- 1/2 Cup coconut milk
- 2 Tbsp lime juice
1. Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stif until evenly coated. Reduce heat to medium-low and cook until the beans are al-dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.