Prep 10 mins
Cook 10 mins
A quick and easy way to prepare spicy green beans.
- 1 1⁄2 cups green beans, cut into thin diagonal slices
- 1 onion, sliced finely
- 2 green chilies, sliced finely
- salt and pepper
- 2 tablespoons canola oil
- 1⁄4 teaspoon black mustard seeds
- water, as needed
- Heat oil in a skillet.
- Add black mustard and onions.
- Add green chillies, beans, salt and pepper.
- Cover and cook over medium heat.
- Add a little water if needed but let it eventually evaporate (this should end up being dry, not liquidy).
These beans were very good. My husband, 8 year old son and I really loved these. My 2 year old son ate them, but it took him a while. My 6 year old daughter didn't like them, but she doesn't like any green veggies. I will make this again soon. Thank you Ranikabani & Q. Made for 2013 Zaar Cookbook Tag.
I thought these beans were very good. The amount of heat was just right for me. I followed the example in Ms Bold's photograph, and just broke the beans into short lengths, rather than chopping them finely. I thought that breaking the beans would be easier (okay, I am lazy), and also thought the texture might be more pleasant to me. While I was eating the beans - after it was too late to do anything about it - I realized that the addition of a chopped, peeled tomato would probably be very good, also. Thank you very much for another lovely recipe.
I made these delicious beans as part of an 11-dish Indian banquet. They are so easy to prepare, and everyone loved them. Definite keeper that I will now include in all my banquets. The only change I made was to double the amount of mustard seeds because I love the flavour. Thanks for posting.