Soak the tamarind in 1-cup water while you start your preparations like stringing and chopping your beans, grating your coconut. For me, it is thawing the coconut that I have in the freezer.
Squeeze the tamarind pulp and set aside. You may repeat with 1/2 cup water two more times. (Since our food is not as pungent and sour now I did use all the pulp).
In a kadhai/wok add 1/2 tsp of coconut oil and add the onions, stir-fry until translucent then add the red chillies and the coriander seeds roast until you get a lovely aroma.
Then add the coconut and roast over low-medium heat until the coconut becomes light brown in colour throughout. It is important to keep stirring to avoid the coconut from burning or even unevenly browning.
Cool completely, then in the chutney pot of your mixer grind to a smooth fine paste. Use a little water to help the grinding.
Heat the 1 tsp coconut oil and add the rai/ mustard and curry leaves, turmeric. Let the rai/mustard splutter.
Add the beans and sauté until it softens a little.
Add the salt and the tamarind water and bring to a boil.
Cook covered medium heat till the broad beans are cooked and soft.
Add the coconut mixture on the beans, mix well bring to a boil.
Serve hot with rice.
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