Shaak

Trim the green beans and cut them into 2-inch pieces, discarding both ends.

Mince the garlic and ginger finely, keeping them separate. Have the crushed red chili and black mustard seeds ready.

Heat oil in a heavy-bottomed pan or kadai over medium-high heat until shimmering.

Add the black mustard seeds and let them crackle and pop, stirring gently for about 30 seconds until fragrant.

Add the minced ginger and garlic to the pan, stirring constantly to prevent burning, until the raw aroma dissipates and the mixture becomes light golden, about 1-2 minutes.

Stir in the crushed red chili and cook for 15-20 seconds to bloom the spice.

Add the cut green beans to the pan and stir well to coat them evenly with the tempering mixture.

Pour in the water, add salt and black pepper to taste, and stir gently to combine.

Cover the pan with a lid and cook over medium heat for 10-12 minutes until the green beans are tender-crisp but still retain a slight firmness.

Remove the lid and sprinkle the grated or freshly grated coconut over the shaak, stirring gently to incorporate it evenly.

Cook uncovered for another 1-2 minutes, allowing the flavors to meld and the coconut to warm through.

Taste and adjust salt, pepper, and chili to preference, then transfer to a serving dish and serve warm as an accompaniment to rice or roti.