Green Beans With Coconut

Wash the green beans cut them into 1/4" pieces.

Heat oil in a medium sized frying pan over medium-high heat.

Once the oil is hot add the mustard seeds and cover the pan.  Reduce the heat and wait until the seeds start popping.

Add the dry chile pieces and asafetida and cook for another 30 seconds.  **If you want to add potato, add the diced pieces now and cover and cook for about 3-4 minutes then continue with the recipe.

Add the beans and the salt.  Stir them well to coat with the oil and seasoning mixture.

Reduce the heat to medium and cover the pan and cook the beans, stirring occasionally to make sure they don't stick or burn.

Stir the shredded coconut into the beans then remove the pan from the heat.

You can serve this dish hot or cold.