Recipe by CEESHOUSE
"Indian green bean side dish."
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fresh green beans, trimmed and cut into 1 inch pieces
black mustard seed
garlic, finely chopped
dried red chile pepper, crushed
ground black pepper to taste
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.) and it always turns out fantastic. It's quick, scalable, fairly healthy and delicious. Thank you, CeesHouse!
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 pepper. Next time I will cut the pepper by half...it was very spicy. I even used more than the called for sugar to try & cut through the spicyness. Luckily, I served this w/ Mango Madness Salad (from this site) which really helped cool things off. I will make again but I will cut back on the chile. I loved the sugary garlic pieces...next time I am making some candied garlic cloves to use as a garnish. (boil about 10 cloves in a cup of water for about 8 minutes or until water is mostly gone. Add a couple of tbp of sugar & cook, stirring constantly until sugar is golden brown...turn out onto greased pan or parchment paper)
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 to double the recipe.
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 plenty spicy. I did cut back on the oil as well.
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!
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. That was the only change I made to the recipe. This recipe has been in my recipe box for a very long time. I'm really glad I finally made, and I will be using this one again.
I didn't have whole dried chilies, so I used some chili flakes - probably too many, it was too spicy to eat all of it. But the flavor was very good! I used 3/4 green beans and 1/4 corn, to balance the spicy flavor and for color.
Very good with beans fresh from the garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Indian (Gujarati) Green Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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