Green Bean Stir-Fry Recipe – Authentic Indian Style with Coconut

Last Updated on 2 months by Neha Deshmukh

Green Bean Stir-Fry Recipe – Authentic Indian Style with Coconut

Hey everyone! If you’re looking for a quick, flavorful side dish that’s packed with Indian spices, you’ve come to the right place. This green bean stir-fry is a staple in my family – it’s simple enough for a weeknight, but tastes incredibly special thanks to that lovely tempering of spices. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a go-to!

Why You’ll Love This Recipe

This isn’t your average green bean dish. We’re taking humble green beans and transforming them with a vibrant blend of South Indian flavors. It’s crunchy, slightly spicy, and has a wonderful nutty aroma from the coconut. Plus, it comes together in under 20 minutes! It’s perfect as a side with rice and dal, or even as part of a larger Indian thali.

Ingredients

Here’s what you’ll need to make this delicious green bean stir-fry:

• 16 oz (450g) frozen French-style green beans
• 2 tbsp oil (I prefer vegetable or canola)
• 0.5 tsp mustard seeds
• 2 whole dry red chilies
• 1 pinch asafoetida (hing)
• 0.5 tsp turmeric powder
• 1 sprig curry leaves
• 1 tbsp Bengal gram (Channa Daal)
• 1 tbsp Split Black Gram (Urad Daal)
• Salt to taste
• 1 tbsp shredded coconut (frozen is fine!)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Frozen Green Beans: Don’t underestimate the convenience of frozen! They work beautifully in this recipe and save you a ton of prep time. Plus, they stay nice and crisp.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a fantastic savory depth. It has a pungent smell in its raw form, but transforms beautifully when fried in oil. If you’re new to Indian cooking, don’t skip it!
• Bengal Gram & Split Black Gram: These lentils aren’t just about adding texture; they contribute a lovely nutty flavor and help create a beautiful golden-brown base for the stir-fry. They’re a classic combination in South Indian tempering.
• Regional Variations in Bean Types: While I love French-style green beans, you can absolutely use other varieties. Look for long, slender beans if possible. In some parts of India, wider, flatter beans are also used – adjust cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over medium-high heat. You’ll know it’s ready when it shimmers.
2. Add the mustard seeds and let them splutter. This usually takes about 30 seconds. Be careful, they can pop!
3. Quickly add the dry red chilies, asafoetida, turmeric powder, and curry leaves. Stir constantly for about 15-20 seconds – you want the spices to release their aroma without burning.
4. Now, add the Bengal gram and split black gram. Continue stirring until the Bengal gram turns a lovely golden brown. This takes another 2-3 minutes.
5. Add the frozen green beans and mix well to coat them with the spice mixture. Cover the pan and cook for about 5-7 minutes, stirring occasionally, until the beans are tender-crisp.
6. Remove the lid and cook uncovered for a couple of minutes to evaporate any excess moisture. You want the beans to be slightly dry and coated in the spices.
7. Finally, remove from heat and mix in the shredded coconut. Serve immediately!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, work in two batches to ensure the beans cook evenly.
• Keep a close eye on the spices – burnt spices will ruin the flavor.
• Adjust the salt to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce the number of dry red chilies to one, or remove the seeds before adding them. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for a fresh kick.
• Using Fresh vs. Frozen Beans: If you’re using fresh green beans, trim the ends and halve them. You might need to cook them for a few minutes longer than frozen beans.
• Festival Adaptations: This stir-fry is a wonderful addition to a traditional Onam or Sadya spread in Kerala. It adds a lovely textural element to the meal.

Serving Suggestions

This green bean stir-fry is incredibly versatile. Here are a few ideas:

• Serve it with a simple rice and dal for a complete meal.
• It’s a fantastic side dish for South Indian curries like Sambar or Rasam.
• Add it to a thali (Indian platter) with various curries, rice, and breads.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The beans might lose a little of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for this stir-fry? Vegetable or canola oil are great choices because they have a neutral flavor. You can also use coconut oil for a more pronounced coconut flavor.
• Can I use fresh green beans instead of frozen? Absolutely! Just make sure to trim and halve them, and you might need to cook them a bit longer.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent smell that adds a savory depth to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• How can I adjust the spice level of this dish? Reduce or increase the number of dry red chilies, or add a pinch of cayenne pepper for extra heat.
• Can this be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop chilies, measure spices) ahead of time to save time during cooking.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!