In a wok or deep skillet, heat oil.
Add garlic, ginger and chiles. Fry for 30 seconds.
Add curry leaves and onion.
Saute for 5 minutes, until the onions start to change color.
Add green beans, curry powder, turmeric and rampe. Stir fry for a few minutes.
Add ½ cup of water, cover and steam for 10 minutes.
Add coconut and cook for 5 minutes on high heat.
Add salt and stir to combine.
Turn off flame, cover and let it rest for 5 minutes.
To serve, discard rampe leaves.