Heat oil in a skillet.
Add the cumin seeds. As they
start to brown, add asafoetida, turmeric powder, and curry leaves, and
fry for a few seconds.
Add the green beans and some salt and stir well.
Sprinkle some water, and cover and cook on medium heat, stirring
occasionally. Sprinkle water as needed, and cover and cook until the
beans are tender.
Add the ground masala along with tamarind paste and
sugar. Stir well. Sprinkle some water and cover and cook on low heat
for 2-3 minutes stirring frequently to make sure the masala doesn't
stick to the bottom of the skillet.
Remove the lid and saute for 2 more minutes or until
the raw flavour of the masala is gone.
Serve the beans with coconut masala hot, with hot
rice or roti.