When long beans are growing in the kitchen garden the tender leave of the long beans can be used as vegitable [greens] for cooking.
tender leaves of the ajinga payaru cut pieces 10 cups
coconut grated 1/2 cup
green chilli 1
jeera 1/2 tsp
mustard seeds 1 tsp
urud dhal 1 tsp
oil
sa;t
turmaric

Take a kadai temper with mustard seeds and urud dhal add ajinga leaves,turmaric powder and salt cook well.Add coarsely ground coconut,jeera and green chilli and stir well.best side dish for rice.

variation: you can add onion pieces with the masala.
Boiled rice,red chilli, asafoetida,urud dhal all roasted in the hot kadai
coarsely powder it and add with the cooked leave instead of coconut
masala.