1. Clean and wash the karamani / yard long beans and cut it into small pieces.
2. Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to release naturally.

Tempering:

1. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
2. Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.