Garlic Beans

2 pounds good, fresh green beans
1 tablespoon ghee, olive oil, or vegetable oil
4 cloves garlic, peeled and chopped coarsely
2 dried red chiles or 1/2 teaspoon red chile powder
1 teaspoon black mustard seed
salt to taste
1/4 cup freshly grated coconut (optional)

Trim the beans and cut into 1/4 inch pieces.  This is tedious, but
crucial to the flavor, which is proportional to the amount of cut
surface present.

Heat the fat, add the mustard seed and cover, and when they have finished popping, turn down the heat, and add the chiles (broken up or powdered), the garlic, and the salt.  Fry for 2 or 3 minutes, then add the beans, stir fry for a couple of minutes, and then turn up the heat. Stir fry for 5 minutes, then turn the heat very low, cover, and let cook for about 15 minutes.  Do not overcook.  The beans should emerge al dente, not mushy.  Garnish with fresh coconut and serve with chapattis or whole wheat tortillas that have been heated on a griddle.