Combine grated coconut, cumin, coriander, cayenne, turmeric, green chile, garlic, water, and salt in a small bowl.

Heat vegetable oil in a wok or skillet over medium-high heat.

Add mustard seeds and red pepper flakes, cook until mustard seeds pop.

Add curry leaves (optional), cover skillet briefly.

Add green beans and corn, stir-fry for 8 minutes.

Add coconut mixture and cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.

If the mixture becomes dry, add a few tablespoons of water.

Season with salt to taste.