Wash and cut the long beans (one cm in length)
Grind grated coconut and byadgi chillies coarsely
Keep aside
Heat oil in a pan
Add the mustard seeds and allow them to crackle
Now add the split urad dal and fry till urad dal turns light brown in colour
Add the curry leaves, asafoetida and fry for few seconds
Now add the long beans and red chilly coconut mix
Season with salt and stir to combine
Cook with the lid on for few minutes till beans are cooked
