Heat ghee in a pan; crackle mustard seeds and add the carom seeds and red chilli flakes. Mix and add the green beans and fry on low to medium heat. Season with salt.
In a bowl, add the chickpea flour, garam masala and a pinch of salt. Add a few spoonfuls of water to make a thick batter; you must be able to pour it but still thick.
When the beans are half done, turn to high heat and move the beans to the centre of the pan using the ladle and pour the chickpea batter along the edges in a single motion around the pan. Do not mix.
Lower the heat and cook undisturbed for two minutes.
Using the ladle, break up the batter lightly; it would have firmed up a bit so break it up into little nuggets.
Continue to cook on low heat for another 2 minutes and then mix the beans into these. Season with salt, if necessary and cook till the nuggets are browned well and the beans are done.
Garnish with coriander leaves
