Green Bean Bhaji
A simple home-style green bean bhaji with soft beans, gentle spice, and a light coconut finish. This everyday Indian side dish comes together quickly and pairs well with dal, rice, or roti.
For 4 servings
- prep · ~15 min
Prep the beans and aromatics.
1.Trim the green beans and chop them finely.2.Finely chop the onion and green chili.3.Grate the ginger and chop the cilantro. - temper · ~2 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves and cook for 10 seconds. - saute · ~4 min
Cook the onion, chili, and ginger.
Add the onion, green chili, and ginger. Cook for 3 to 4 minutes until the onion softens and smells sweet.
- saute · ~2 min
Add the beans and spices.
Add the chopped green beans, turmeric powder, red chili powder, and salt. Mix well so the beans are evenly coated.
- simmer · ~8 min
Cover and cook until tender.
Add water, cover the pan, and cook on low heat for 6 to 8 minutes, stirring once or twice, until the beans are tender but still bright.
- saute · ~2 min
Finish the bhaji.
Remove the lid and cook for 1 to 2 minutes to dry any extra moisture. Stir in the grated coconut and lemon juice.
- garnish
Garnish with cilantro.
- serve
Serve hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the beans quite fine so they cook through quickly and absorb the tempering evenly.
- 2Let the mustard seeds fully splutter before adding cumin and curry leaves, or the tempering will taste flat.
- 3Keep the pan on low once the water is added; high heat can overcook the beans before they soften evenly.
- 4Cook just until the beans are tender but still bright green for the best texture and fresh flavor.
- 5If the beans release extra moisture, uncover and sauté a minute longer before adding coconut so the bhaji stays dry.
- 6Add the lemon juice off the heat or at the very end to keep its brightness noticeable.
- 7This bhaji reheats well for lunchboxes; warm it gently in a pan so the coconut does not turn greasy.
Adapt it for your goals.
Low-oil
Use 2 teaspoons oil and a good nonstick pan; the dish still works because the beans steam with a little water after the tempering.
spicierSpicier
Increase green chili and red chili powder for a hotter bhaji that pairs especially well with plain dal and rice.
no coconutNo-coconut
Skip the grated coconut for a lighter, plainer bean stir-fry with a sharper lemon finish.
south indian styleSouth-indian-style
Add a spoon of soaked chana dal to the tempering for extra bite and a more textural, traditional-style poriyal feel.
Why this is on our healthy list.
Fiber-Rich Vegetable Side
Green beans and onion add fiber, making this a satisfying side dish that complements rice, roti, or dal.
Lightly Cooked, Not Heavy
The recipe uses only a little oil and minimal water, keeping the bhaji light while still flavorful.
Plant-Based Goodness
Green beans, coconut, ginger, curry leaves, and cilantro provide a variety of plant ingredients in one simple dish.
Frequently asked questions
Yes, but thaw and pat them dry first if possible. They may cook faster and can release more water, so uncover and dry the bhaji well at the end.
