2 cups sliced green beans
1 green chili (optional) chopped for heat
2 inch piece of cinnamon
2 pearl onions/ Asian shallots sliced ((can use onion too))
10 seeds fenugreek
1 teaspoon Sri Lankan unroasted curry powder
1/4 teaspoon turmeric powder
3/4 cups thin coconut milk
1/4 cup thick coconut cream
2-3 drops lemon/lime juice
salt to taste
Add everything together except thick coconut cream and lemon juice.
Mix everything up and cook on medium heat uncovered until beans are tender. Stir in between.
When beans are tender, add thick coconut cream and stir continuously until the raw smell of coconut cream disappears. Fix salt. Turn off the heat.
Now add few drops of lemon juice and mix well.