Green Beans Thoran (Green Beans With Coconut)

1 lb green beans
1 shallot, about 1 oz in weight (note, not scallion)
1 -2 fresh hot green chili pepper, cut into 2 to 3 pieces each,and de-seeded for less heat if desired
2 cloves garlic, peeled
1 cup freshly grated coconut (3 oz) or 2 ounces unsweetened coconut, barely covered with warm water and left to sit for an hour
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 -3 tablespoons vegetable oil
1 teaspoon whole brown mustard seeds
2 teaspoons uncooked white rice
10 -12 fresh curry leaves (preferably) or 10 -12 dried curry leaves
1 whole dried hot red chili pepper
1 teaspoon salt, to taste
2 tablespoons water

1 Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
2 Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
3 Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
4 Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
5 Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
6 Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
7 Form a hole in the center of the mound and place within it the coarsely ground spices.
8 Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
9 Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
10 Mix all the ingredients together well, and serve hot.