Recipe(tried): Indian style green beans with coconut

Kathy, here's another recipe from my Indian cooking collection - my absolute favorite way to fix end-of-season green beans (the early ones are so good unadorned I just eat them out of the pot or off the vine)

Fried Fresh Green Beans with Coconut (Same ki Bhaji)

For 1 pound of green beans, to serve about 4:

4 tbsp ghee (or clarified butter or oil)
1 tsp black mustard seeds
1/2 cup finely chopped onions
1 tsp finely chopped fresh ginger root
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground red pepper
1/4 cup grated fresh coconut (or use packaged flaked coconut in a pinch; a pinch is what I'm usually in)
2 Tbsp chopped fresh coriander (cilantro)
2 Tbsp fresh lemon juice

here's the part I like about it for the less than sprightly end of season green beans:

Trim the green beans and slice them crosswise into THIN rounds (I stack them in the feed tube of the food processor if I'm doing a lot and use the 1/4" slicing blade)

In a skillet or wok, heat the oil until it's very hot. Add the mustard seeds and fry for 30 seconds (they will pop around! Have a splatter screen nearby). Stir in the onions, ginger, salt, pepper and green beans. Stirring constantly, add the red pepper and continue to stir fry 5 minutes. Add the coconut and coriander, reduce the heat to low, cover the pan. Cook for about 10 minutes more, stirring occasionally, until the beans are as tender as you prefer. Sprinkle with lemon juice and serve at once.