Palyas are dry curries made with vegetables and used as a side dish along with rice and sambar/rasam or had with rotis/chappatis. I typically use a lot more coconut than I have here. Chopped onions can also be added in this but traditionally in Kannada Brahmin households, onions and garlic are not used in these palyas.
2 cups chopped alasande kayi/yardlong beans
2 tbsp chopped cilantro + for garnish
3-4 green chilies
1 tbsp coconut shreds (or more)
juice of one small lime
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
4-5 curry leaves
1/2 cup water
Make a rough paste of cilantro and green chilies.
Heat oil and add mustard seeds, After they pop, add turmeric powder, curry leaves and the ground paste and fry for a minute.
Add the chopped beans, water and salt to taste. Sautè for a few minutes. Cover and cook until the beans are cooked through.
Add lime juice and coconut and mix.
Garnish with cilantro and more coconut, if you like.