In a mixer, add grated coconut, cumin seeds, garlic, turmeric powder, and chilli powder. Pulse it to form a coarse mixture. Set aside.

Wash and chop the beans and carrots into small pieces.

Heat oil in a pan over medium heat.

Add mustard seeds, and curry leaves and let them splutter.

Add the finely chopped onion and saute until translucent.

Add the chopped beans and carrots to the pan. Mix well.

Add salt to taste and cook for a few minutes.

Once the vegetables are cooked, add the grated coconut mixture and mix well. Cook for another 2-3 minutes and turn off the heat.

Serve hot as a side dish with rice or any other main course.