Wash and towel dry the broad beans. using a sharp knife remove the tops and bottom of the vegetable along with the string. Gather 4-5 beans together at a time, and chop them into thin slices.
Heat a heavy bottom kadai with oil, when hot, splutter mustard seeds, add chiilies, hing, and curry leaves.
To this sizzling tempering add the chopped beans, mix well.
Add turmeric powder, and salt to this. Sprinkle little water, cover and cook in a medium flame for 6-8 minutes.
While cooking beans, it is important not to add too much water, this will cause the beans to lose it vibrant color and we will lose all the nutrients too. So while cooking just sprinkle water.
After 6-8 minutes, open the pan, check whether the beans is cooked by crushing a few in your hands, it would be soft. Now to this add coconut, mix well.
After adding coconut, let it sit for 2 minutes more. Take it off the stove, remove the cooked avaraikkai poriyal to another serve-ware to retain the color. If you don't remove the residue heat will continue to cook and cause the beans to lose its color and turn pale.
Serve this simple and easy avaraikkai poriyal with rice.