Green bean poriyal

• 1 pound fresh French-cut green beans
• 1 tablespoon oil
• 1/4 teaspoon black mustard seeds
• 1/2 onion, finely chopped
• 1 hot pepper, finely chopped
• 1/4 teaspoon salt, or to taste
• 1 cup flaked coconut
• 1/2 tablespoon lemon juice
• 2 tablespoons sliced almonds

Cook beans in unsalted water until tender; drain. Heat oil in skillet over high flame until shimmering. Add mustard seeds, cover, and let sputter. When sputtering slows, reduce heat to medium stir in onion and pepper; saute until limp. Stir in beans and salt. Turn off heat. Add coconut and lemon juice. Sprinkle with almonds. 3-4 servings. This recipe, by Narasima Katari, is from Eat Smart in India, by Joan Peterson and Indu Menon.