In Sri Lanka we call them butter beans and commonly known as yellow beans. The young beans are crisp, tender, firm, sweet and nutty in flavors. When you buy them try buying the very fresh looking young beans for more flavour when cooked.
The yellow beans are nice when cooked creamier with out a lot chillies. It enhance the flavours of the beans and gives more creamier taste.
This is about 500 g of yellow beans and will serve about 8 people. Wash the beans thoroughly and take ends out.I like to cut the yellow beans in an angle as it helps the flavours to go through the cuts . Cut as you wish.
Cut one onion, several green chillies prepare curry leaves, Rampe, cinnamon and 1/4 tsp fenugreek seeds. If you are not a vegetarian add about a tablespoon full Maldive fish flakes. I used 1 tsp curry powder, 1/4 tsp turmeric powder, and a 1/4 tsp chilli powder with salt to the taste.
Add some oil in to a pan and leave it to be hot. After add the mix with onions and rampe, curry leaves.
When the onions are translucent add the curry powders.
Fry all about 10 seconds and add beans. Stir fry well to marinate.
Add about 1/2 cup water and cook until tender. Then add 1/2 cup of thick coconut milk and stir well. Bring to boil and switch off the stove.
Serve with rice.