Directions

1. 1. String and wash beans, cut slantwise into 2 inch long pieces.
2. 2. Peel and cut potatoes to 11/2 length strips.
3. 3. To grated coconut add 1/2 cup boiling water, leave aside 10-15 min.
4. 4. When sufficiently cool, squeeze gratings to get the "thick milk"; strain, set aside.
5. 5. Now add 1 1/2 cups of boiling water; cool, run through a liquidiser, strain the resultant liquid -this is the "thin milk" (it can be extracted by squeezing also as before). Discard the used gratings, keep the "milk" aside.
6. 6. Heat ghee, season in the order given and, when done, add green chillies and onions, fry to a light pink colour.
7. 7. Add ginger-garlic paste, keep frying adding the vegetables; fry till they turn soft, keeping them covered, in between frying.
8. 8. Add "thin" milk, salt, cover and cook on low heat till vegetables are done.
9. 9. Before serving add thick milk, chopped coriander leaves simmer just once, remove from fire.
10. 10. Serve hot with puris or pulav.
11. 11. Note: The same can be prepared using chawlai (Karamani) which is commonly grown in Kerala.