Achinga Payar Thoran (Long beans stir fry)

                           I used to know this as payar, I didn't know it was also called  achinga payar. I prefer to use dry red chilli instead of green chilli as I find it hard to distinguish between the payar & the green chilli. I know it's childish & yes, I do the same for all the thoran dishes with green vegetables.

Ingredients:
Long beans/achinga, chopped finely                   -                 250 g.
Mustard seeds                                                      -                  ½ tsp.
Urad dal                                                                -                  ½ tsp.
Curry leaves                                                         -                  few sprigs
Shallots, sliced                                                     -                  5 or 6 no.
Dry red chilli                                                        -                  3 no.
Grated Coconut                                                    -                  ½ cup
Turmeric Powder                                                  -                 ¼ tsp.
Cumin Seeds                                                         -                 ¼ tsp.
Oil(pref. coconut)                                                 -                  1 Tbsp.
Salt  to taste

Method:

1. Coarsely grind ½ cup of coconut, ¼ tsp. cumin seeds & ¼ tsp. of turmeric powder(you can also crush it using mortar & pestle).
2. Heat oil in pan, splutter mustard seeds, add the urad dal. dry red chilli, curry leaves & sliced shallots. Saute for a minute or two.
3. Add the ground coconut mixture and saute well for a couple of minutes & add the chopped achinga payar & required amount of salt & combine well.
4. Cover with a lid & cook on medium low flame for about 10 minutes or until the beans become soft(Make sure to stir in between). 
5. Once the beans has become soft open & cook for  few minutes, until the dish becomes dry. Remove from flame & serve with rice.