VEGETABLE PORIYAL

15 to 20 beans finely chopped
2 medium carrots finely chopped
1 tsp grated coconut
2 green chillies, slit
½ tsp mustard seeds
6-8 curry leaves
Salt to taste
oil as per necessity

Preheat a pan with oil and when the oil is hot drop in the mustard seeds, cover and switch to low heat. Once the seeds splatter, toss in the chopped vegetables, dripping wet. Add the green, stir once and cover. Keep on the fire till the vegetables are fully cooked and done. Add salt and curry leaves. Simmer for 1-2 minutes. Finally, sprinkle the grated coconut, cover and keep warm for 2-3 minutes. Serve hot.