Green Bean Stir-Fry Recipe – Hing & Mustard Seed South Indian Style

Last Updated on 2 months by Neha Deshmukh

Green Bean Stir-Fry Recipe – Hing & Mustard Seed South Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s a little different from the usual. This Green Bean Stir-Fry, bursting with the flavors of South India – mustard seeds, curry leaves, and a hint of asafetida – is exactly that. I first made this when I was craving something comforting and homey, and it’s been a regular on my table ever since. It’s surprisingly easy to whip up, and the aroma alone will transport you straight to a South Indian kitchen!

Why You’ll Love This Recipe

This isn’t your average green bean dish. The combination of mustard seeds popping in hot oil, the fragrant curry leaves, and the subtle tang of asafetida (hing) creates a flavor profile that’s both unique and incredibly satisfying. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to add a healthy dose of veggies to your meal.

Ingredients

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

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ½ – 1 teaspoon asafetida (hing) – start with less, you can always add more!
• 2 teaspoons urad dal (split black lentils)
• 8 curry leaves
• 1 dried red chili pepper
• 1 pound (about 450g) green beans, trimmed
• 1 teaspoon kosher salt (about 6g)
• ½ – 1 cup (about 60-120g) unsweetened shredded coconut

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish, so here are some tips:

Oil Varieties for South Indian Cooking

Traditionally, we use a neutral oil like vegetable or sunflower oil for this. But, for a more authentic flavour, try using groundnut (peanut) oil – it adds a lovely nutty aroma.

Understanding Asafetida (Hing) & Its Benefits

Asafetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties – a little goes a long way! If you’re new to hing, start with ½ teaspoon and adjust to your taste.

Types of Urad Dal

Urad dal, or split black lentils, adds a lovely nutty texture. You can find it at most Indian grocery stores. Don’t confuse it with moong dal (split yellow lentils)!

Regional Variations in Curry Leaf Use

Curry leaves are a staple in South Indian cooking. The freshest ones are best – they should be vibrant green and fragrant. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavour won’t be quite as intense.

Choosing Fresh Green Beans

Look for firm, bright green beans that snap easily. Avoid beans that are limp or have brown spots.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the mustard seeds. You’ll know they’re ready when they start to pop and splutter – this usually takes about 30 seconds.
2. Quickly add the asafetida (hing), urad dal, curry leaves, and dried red chili. Stir constantly for about a minute, until the dal turns golden brown and everything is wonderfully fragrant. Be careful not to burn the hing!
3. Now, add the chopped green beans and salt. Give it a good mix to coat the beans with the spiced oil.
4. Cover the skillet and cook for 3-5 minutes, stirring occasionally, until the green beans are crisp-tender. You want them to still have a bit of bite!
5. Finally, stir in the shredded coconut. Give it a final toss and serve immediately.

Expert Tips

• Don’t overcrowd the skillet! If you’re making a larger batch, cook the green beans in batches to ensure they cook evenly.
• Keep a close eye on the mustard seeds – they can burn quickly.
• Adjust the amount of red chili to your spice preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Spice Level Adjustment

Love heat? Add another dried red chili or a pinch of cayenne pepper. Prefer milder flavors? Omit the chili altogether.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Festival Adaptations (Onam, Pongal Side Dish)

This stir-fry makes a wonderful side dish for festive meals like Onam or Pongal. It pairs beautifully with rice and other traditional dishes. My family always requests it!

Serving Suggestions

This Green Bean Stir-Fry is fantastic as a side dish with rice, roti, or dosa. It also makes a great addition to a South Indian thali (platter). I love serving it with a simple lentil curry (dal) and some yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The green beans may lose some of their crispness upon reheating.

FAQs

Let’s answer some common questions:

What is Asafetida and can I substitute it?

Asafetida (hing) is a resin with a unique flavor. If you absolutely can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

How do I know when the mustard seeds are properly popped?

The mustard seeds are properly popped when they start to jump and splutter in the hot oil. This releases their flavour.

Can I use frozen green beans in this recipe?

You can, but the texture won’t be as crisp. If using frozen, add them directly to the skillet and cook for a few minutes longer.

What is the best way to store leftover Paruppa Podi?

Store leftover Paruppa Podi in an airtight container at room temperature for up to a week.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can chop the green beans and measure out the spices ahead of time to save some prep work.

Is Urad Dal the same as split peas?

No, urad dal and split peas are different. Urad dal is black and has a slightly sweet, nutty flavour, while split peas are green and have a more earthy taste.

Enjoy this little taste of South India! I hope you love it as much as I do. Let me know in the comments how it turns out for you. Happy cooking!