Heat the coconut oil in a large nonstick skillet over medium heat.
When the oil is hot, add the jeera (it should pop and sizzle a little). Let pop for 15-30 seconds, but be careful not to burn the spices.
Add the sliced onion and let cook, stirring often, until translucent and soft.
Add garlic and chilies. Cook for about 2 minutes, then add tomato. Add a bit of salt (maybe 1/2 tsp.) to help break down the tomato. Cook until the tomato is soft and can be mashed easily with the back of a wooden spoon.
Add wax beans and stir to coat with the tomato mixture. Add turmeric and garam masala (if desired). Stir well.
Reduce heat to medium low and allow to cook uncovered until the beans are slightly wrinkled and soft. Stir occasionally to make sure they don’t burn or stick to the pan.
Check for salt and add some if needed.
Serve hot with rice or as a side dish.