Cut the broad beans in two.Par boil them in little salt water.Care should be taken so that beans do not lose their crispiness. Reserve stock.Make a paste of posto, mustard, 2-3 green chillies,and 2 tbsp chopped coriander leaves.Scrape coconut.Pour 2 tbsp mustard oil in a wok.When the oil is heated, add kalonji.When it splutters, add the paste, scraped coconut, salt and sugar to taste.Fry and add the par boiled shim.Add little reserved stock and cook til moisture dries.

When nearly done,sprinkle 1 tbsp mustard oil and garnish with chopped coriander leaves and few green chillies.Serve with rice.