Heat coconut oil. When the oil is hot, add mustard seeds and when the crackle, add rampe (pandon ) leaves, curry leaves , dried red chilies and let the spice mixture fry for a minute.
Then add garlic and green chili. Fry for a minute before adding onions. Once all of these spices and onions are nicely tempered, add fenugreek seeds (Uluhaal) , apron_of_thanu village special spice blend, red chili flakes, tamarind paste, salt and mix well.
Add winged beans (Dambala) that have been cut into small stars and mix well… cover with a lid for about 5 minutes and simmer (make sure that you do not overcook or you will lose beautiful green color and vitamins in the wing beans)
Add the shredded coconut and mix well for about a minute and remove the pan from heat.
Serve hot with rice