Heat the kadhai/wok add the oil.
Lower the flame and splutter the mustard seeds, add the hing, curry leaves, chillies. Stir once.
Add the French beans, salt, coconut. Mix well.
Cover with a lid that is filled with water. Cook covered on low flame till the steam escapes from the sides of the lid.
Switch off the gas and let the vegetable sit for 4-5 minutes.
Serve hot with chapatti, and or rice and daal.