To begin with, wash and string the beans before chopping them into small pieces.
Place a pan over medium heat and add chopped beans with ¼ cup of water. Cover with a lid.
While the beans cook, blend the grated coconuts with cumin seeds, mustard seeds, and red chilies with a tablespoon of water. This forms the masala for beans palya. Place it aside.
Once the beans are half cooked, add salt and jaggery and stir well.
Keep stirring often, to cook them evenly. Once the beans are cooked (soft), add the coconut masala.
Mix well and cook for another minute. Beans playa is ready!
Tempering: Place a small tempering pan over the heat and add oil. When oil is hot add mustard seeds, urad dal, and one red chili. When it starts to splutter, add curry leaves and asafoetida and mix well. Switch off the heat. Add this tempering to the beans palya and mix once again.