Spicy green beans

Decided to have a spicy lunch after harvesting a gratifying load of fresh green beans from the raised bed in my garden! Usually I steam and serve them with a little butter and seasoning but seeing as they are not so tender, I have washed and cut them into smaller bite size pieces. I have then lightly cooked the beans in a little olive oil and spices to be eaten as with rotlis which are soft wholemeal tortillas or can be paired up with rice.

So take the following few ingredients to stir fry them with the green beans:

Green beans cut or snapped into smaller pieces
Mustard seeds
Caraway seeds
Fresh minced ginger and green chilli, turmeric, coriander cumin powder and salt

Enjoy making this recipe with fresh green beans!

Spiced Green Beans

Course Main Course, Side Dish
Cuisine Gluten Free, Healthy, Indian, Vegetarian, Wholesome
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Author Hema (thewholesomeway.com)


  • 3 handfuls fresh green beans
  • 2 tablespoons olive oil
  • 1/2 teaspoon black mustard seeds (rai)
  • 1/2 teaspoon caraway seeds (ajwain)
  • 1/3 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander cumin powder (dhana jeeru)
  • 1/2 teaspoon minced fresh ginger
  • 2 minced fresh green chillies
  • salt to taste


  1. Heat the olive oil in a pan which is ideally non stick as you will need less oil. Keep the pan on a medium heat so that the oil does not smoke.

  2. Add the mustard and caraway seeds and wait until they finish popping - this releases their flavour into the oil.

  3. Add the cut beans and give them a stir in the flavoured oil.

  4. The spices and salt can be added now to the beans and mixed. Cover the pan with a lid and gently cook for 10 minutes, stirring every few minutes.
  5. The beans are ready and can be taken off the heat, ready to be served with rice, flatbread, rotli or as a side dish. Enjoy!


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