Chop the beans into 1" length pieces.
In a pan add the beans along with salt and a few tablespoons of water.
Cover and cook on low heat till the beans is cooked and the liquid dries up.
Make sure it doesn't turn mushy.
Crush the shallots and garlic on a mortar and pestle and kep aside.
In another pan, heat oil.
Add mustard seeds.
When they start to splutter, add the curry leaves followed by the crushed shallots and garlic.
Stir for a few seconds.
Add the chilli powder and turmeric powder and stir for 10 secs.
Add the cooked beans and mix well.
Let cook for a couple of minutes.
Switch off heat and serve with rice.