In a wok add the oil and the mustard seed.
As the mustard seed crackle, add the shallot and chillies chopped. Saute for a minute till the oil turns aromatic.
Add the cut beans and saute well.
Sprinkle salt, and hing powder.
Stir well for a minute and add quarter cup of water
Cover and cook for 5 minutes on medium flame.
Open the lid , sprinkle the coconut and toss well.
There will be a bit of water, keep tossing till the water evaporates on a open flame.
Serve hot with steaming rice and kokum flavoured curry for a complete meal.