Came back to this curry with fresh Chinese Long Beans
2 cups Chinese Long Beans broken into 2 inch pieces
1/2 Cup sour curd/yogurt/buttermilk
2-3 separate curry leaves
1/4 tsp turmeric powder
For the Coconut paste
1 Cup grated Coconut
1 or more hot green chillies for spice
1/4 tsp cumin seeds
Grind together to a smooth paste with enough water
1 1/2 tbsp coconut oil/vegetable oil
2 small red shallots/ 1 tbsp regular onions finely chopped
1 red chilli broken into small pieces
Pinch- crushed fenugreek seeds
Boil the Chinese Long Beans with just enough water, about a cup, with turmeric powder, curry leaves and salt until just done.
Add the ground coconut paste and the sour curds and gently bring up to a boil, adding 1/4 - 1/2 cup of water if needed.
Temper with fried shallots and red chilli, adding the pinch of fenugreek at the end.