Spicy Indian (Gujarati) Green Beans

  • Recipe By
  • Published Apr 1st
  • Ready In30m
  • Servings4
  • Calories171
Indian green bean side dish.

Spicy Indian (Gujarati) Green Beans Ingredients

The following are the ingredients needed to make delicious Spicy Indian (Gujarati) Green Beans for 4 servings:

  • 1 pound fresh green beans, trimmed and cut into 1 inch pieces
  • 1/4 cup vegetable oil
  • 1 tablespoon black mustard seed
  • 4 cloves garlic, finely chopped
  • 1 dried red chile pepper, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • ground black pepper to taste

Spicy Indian (Gujarati) Green Beans Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Spicy Indian (Gujarati) Green Beans, you need about 15 minutes of preparation time. The time needed to cook this Spicy Indian (Gujarati) Green Beans is about 15 minutes , and you can serve your Spicy Indian (Gujarati) Green Beans within 30 minutes . The following are the steps to cook Spicy Indian (Gujarati) Green Beans easily:

  1. 1 Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
  2. 2 Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 171 calories; 14.4 grams of fat; 10.7 grams of carbohydrates; 2.9 grams of protein; 0 milligrams of cholesterol; 589 milligrams of sodium.

  1. Jul 17th 2014

    Very tasty! The only change I made was to use half a fresh hot pepper, instead of a dried one...I don't like a lot of spice :) The browned up garlic bits were delicious! I did think it turne ...

  2. Mar 11th 2014

    A really good green bean recipe. And, I'm not a huge green bean fan. I did not have black mustard seed (nor have I ever heard of it) but the internet told me to sub horseradish for it. Th ...

  3. Jul 8th 2011

    Very good with beans fresh from the garden.

  4. Mar 25th 2011

    I used 1 tsp mustard powder rather than the black mustard seed as I didn't have any on hand but this was FANTASTIC! Thank you for sharing!

  5. Jan 18th 2010

    My new favorite green bean recipe! I cut way back on the oil (2 or 3 tablespoons of extra virgin olive oil) and cooked this in a non-stick skillet. Everyone loved it. Next time I will have ...

  6. Dec 25th 2007

    This recipe is phenomenal. I've made it many times, varying the recipe each time (adding a bit of fresh ginger, removing the chile peppers, adding additional veggies, reducing oil, etc.) an ...

  7. Dec 19th 2007

    These were really good. I had a hard time finding black mustard seeds, but finally found them in an Indian market. I used crushed red pepper instead of the dried chilie pepper and it was p ...

  8. Apr 24th 2007

    I cut the recipe in half & subbed about a tsp of horseradish for the mustard seeds. (it was the recommended sub for black mustard seeds by foodsubs.com). I used a dried chipotle chile pe ...

  9. Jul 31st 2006

    The browned mustard seeds and garlic gave this dish a wonderful flavor--salty and smoky, but surprisingly not too garlicky. I used olive oil and omitted the sugar, and it was great without i ...