Grind the coriander leaves, coconut and green chillies to a coarse paste.

Now switch on the saute mode and heat the oil. When the oil becomes hot add the mustard seeds, cumin, urad dhal and asafoetida and turmeric powder. Let the mustard seeds splutter.

Now add the chopped beans, salt as required and mix well. Switch off the saute mode.

Now add the ground coriander-coconut mixture on top of the beans and add 3 tbsp water along the sides of the inner vessel without disturbing the coconut-coriander mixture on top.

Now close the lid and cook on manual high for 0 minute (for somewhat crunchy beans) or cook for 1 minute. When done, release the pressure immediately (Quick release)

Mix everything and serve hot with rice/rotis!