Easy Indian Green Beans Sabzi

5 from 1 vote

Easy Indian Green Beans Sabzi

An easy green beans sabzi that needs just eight ingredients and comes together in minutes. It's simply spiced with red pepper flakes, garnished with coconut, and it's a tasty side for a weeknight Indian meal of dal and rice (dal chawal).

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Lunch, Side Dish, Vegetable side

Cuisine: Indian

Diet: Gluten Free, Keto Vegan, Meatless, Vegan, Vegetarian

Servings:

Calories: 47kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Wok or skillet

Ingredients

1 teaspoon oil
1 teaspoon black mustard seeds
1 teaspoon urad dal (black gram dal)
¼ teaspoon asafetida (hing, optional)
½ to 1 teaspoon red pepper flakes (use less for less heat)
2 sprigs curry leaves (small leaves stripped from the central stem)
16 oz green beans (finely chopped)
2 tablespoons unsweetened coconut (grated)
Salt to taste

Instructions

Heat oil in wok or skillet over medium-high heat. Add the mustard seeds and asafetida. When mustard seeds sputter, add the urad dal and curry leaves and saute for a few seconds until the lentils are a light golden-brown. Add the red pepper flakes and mix them in.
Add the green beans to the skillet along with salt to taste. Mix, then cover the pan with a lid, turn heat to medium-low, and let the beans cook until they are tender. Stir them occasionally to make sure they don't stick to the bottom of the pan.
When the beans are done, check salt and add more if needed. Stir in the grated coconut. Turn off heat and serve hot.

Nutrition