Fried green beans with coconut

4 tb butter
      1 ts Black Mustard Seeds
    1/2 c  Onion-finely chopped
      1 ts Fresh Ginger Root
           -scraped and finely chopped
      1 ts Salt
    1/2 ts Freshly Ground Black Pepper
      1 lb Fresh Green Beans
           -trimmed and cut crosswise
           -into paper thin rounds
    1/4 ts Ground Red Pepper
    1/4 c  Unsweetened Coconut
      2 tb Fresh Coriander-chopped
      2 tb Lemon Juice
 
  In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate
  heat until a drop of cold water flicked into it splutters instantly. Add
  the mustard seeds and fry for 30 seconds. Thoroughly stir in the onions,
  ginger, salt and pepper, and drop in the green beans. Stirring constantly,
  add the red pepper and fry for 5 minutes longer. Add the coconut and
  coriander, reduce the heat to low, and cover the pan. Stirring
  occasionally, cook for 10 minutes more, or until the beans are tender.
  Sprinkle with lemon juice, taste for seasoning, and serve at once.
  
        Foods of the World: The Cooking of India     Time-Life Books
        uploaded by Diane Lazarus