Green beans are called “Farasbi/Farasbee or Pharasbi” and bhaaji means a vegetable preparation (in this case) in Marathi language. I am a fan of this green vegetable since childhood. Stir-fry green beans are usually served with roti/ poli/ chapati.

I was a good kid who ate the vegetables served in the plate without complains. Actually with hindsight,  I realize my fear of eating fish (with bones) or meat must have prompted ¨vegetables and rice are my friends¨ decision. Also, my babysitter had warned me that if I don’t eat my vegetables I will have poor eyesight – she still couldn’t convince me to eat carrots.

The recipe for this bhaaji is pretty simple and straight forward. I think there are various versions of this preparation  within India.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves – 2 people

Ingredients

2 cups green beans cut in small pieces (1/2 cm)

1/ 2 cup grated coconut or desiccated coconut

For tempering

1 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

1 tbsp finely cut green chilies

For cooking

1  tsp coriander powder

1 tsp garam masala powder

1 tsp lemon juice

1/2 glass of water

Salt to taste

Method

Take a stir-fry pan, add oil when the pan is hot. Add mustard seeds and cumin seeds. When these seeds start spluttering add asafoetida and turmeric powder.

Add the green chilies and green beans in it and just 1/2 glass of water. Cover the pan and let the beans cook for 10 minutes at medium to low heat.

Ensure that the green beans have soften up when you remove the cover. Add coriander powder and garam masala powder. Cook the beans with constant stirring until all the water has evaporated and the beans look soft. Add salt to the beans and mix properly.

Add grated coconut and lime juice to the beans. Mix the coconut and beans properly. Here you go, stir-fry green beans are ready!!! It can serve as a dry sabzi when there is a creamy delicious paneer gravy to be eaten with roti.