1. Soak tamarind in ½ cup of water and extract the juice.
2. Cut string beans into 3 cm long pieces.
3. Add about 2 cups of water and salt. Cook till soft.
4. Add tamarind extract and salt and simmer for 3 minutes.
5. Meanwhile, roast red chillies and coriander seeds in 2 tsp of oil and grind with coconut to affine paste.
6. Add the ground paste to string beans and simmer for 3 minutes and remove from fire.
7. Heat the oil for seasoning and add mustard.
8. When it splutters, add dry chillies and garlic.
9. When the garlic is fragrant, add onion and fry till golden brown.
10. Add the seasoning to the curry.
11. Mix well and serve hot with steamed rice.

Serves: 4 to 6