Spicy Indian Green Beans

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Spicy Indian Green Beans

Spicy Indian Green Beans
I had some green beans left over after making an Indian-style millet with browned onions and green beans the other night, so I cooked up a spicy side dish tonight that I haven't made in years, and after eating it, it won't be years before I make it again. This is a popular method of cooking vegetables in southern India. The crisp fried vegetables combined with the aromatic seed mixture give this simple dish a tantalizing crunch. You can leave out the fenugreek seeds if you don't have them on hand, though I recommend you visit an Indian grocery store and add them to the list of spices you have on hand.

Spicy Indian Green BeansSpicy Indian Green Beans
Recipe by
Cuisine: Indian
Published on March 25, 2007

Crunchy fresh green beans gently fried with an aromatic blend of Indian seeds and simmered in coconut milk

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  • 2 tablespoons ghee or butter and oil
  • 1/2-inch piece fresh ginger, grated or minced
  • 2 fresh green or red chilies, seeded and minced
  • 2 cloves garlic, minced or crushed
  • 2 teaspoons coriander seeds
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 cups green beans, trimmed
  • 1/2 cup coconut milk or plain yogurt
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Heat the ghee or butter and oil in a wok or large frying pan over medium heat. When hot, add the ginger, chilies, garlic and seeds, and stir for 2 minutes.

  • Add the green beans and stir for 5 minutes or until the beans are just tender. Now add the coconut milk or yogurt and cook, stirring frequently, for 6 minutes or until the liquid has mostly evaporated.

  • Just before serving, add the parsley or cilantro. Serve hot.

Makes 4 side servings

1 comment:

zlamushka said...

Hi Lisa,

I just made this for lunch today. It was so good. THe only change was I added turmeric and instead of coconut milk or yogurt, I used 1 tbsp desiccated coconut. Just added it towards the end, so it roasts nicely. Yummy, yummy...