Gujerati-Style Green Beans

These Gujarati-style green beans follow the classic Indian technique of tempering whole spices in hot oil before tossing in the vegetables. Black mustard seeds pop and crackle in the skillet, releasing a sharp, nutty aroma that infuses the oil. Garlic and crushed red chili go in next, building layers of heat and fragrance in seconds.

Blanching the beans first gives them a head start so they only need seven or eight minutes in the skillet to finish. They stay bright green and snappy instead of going dull and limp.

The pinch of sugar is a signature Gujarati touch. It balances the salt and heat with just enough sweetness to round out the flavor without making the dish taste sweet.

Kitchen Tips

• Wait for the mustard seeds to pop. If they don’t pop, the oil isn’t hot enough. The popping is what releases their flavor into the oil.
• Add the garlic right after the seeds pop and stir constantly. Garlic goes from golden to burnt in seconds at this heat.
• Blanch and shock the beans in cold water before they hit the skillet. This locks in their color and stops the cooking so they don’t go mushy during the stir fry.
• Serve immediately. The beans lose their crunch if they sit. This is a dish you finish right before plating.

Variations

• With coconut: Stir in a tablespoon of unsweetened shredded coconut along with the beans for a South Indian twist.
• Curry leaf version: Add 8 to 10 fresh curry leaves with the mustard seeds for a more complex, aromatic tempering.