Blanch the beans in a saucepan of boiling water for 2 minutes then drain. Slit lengthways. Then top and tail and cut each bean in half.
Heat the oil in a pan then add the cumin seeds. When they start to crackle, add the green chilli. After 30 seconds add the green beans, baby corn, ginger and seasoning to taste.
Sprinkle with water. Reduce the heat, cover and cook for 3-4 minutes.
Uncover and sprinkle with the coconut, garam masala and fresh coriander. Serve hot while the beans are still crunchy, sprinkling a little lemon juice on top if desired.