Jul 15, 2013

Beans Stir Fry | Beans Varuval | Beans Palya

Stir fry is an easy option to use vegetables. They remain crisp and tender unlike they are soggy when cooked with lentils for curries.  Stir fry is one of the best way to increase intake of vegetables other than salads. 

In Indian cuisine, stir fry veggies (palya, sabji, poriyal, kootu) is a part of every meal whether it is for breakfast, lunch or dinner. Indian stir fry vegetables are pan fried and seasoned lightly with different spices and the usage of spices vary across different regional cuisines.

My mom had sent me lot of spice powders from India like sambhar powder, vanghibath powder, and bisibelebath powder. These powders are homemade and made with different kinds of spice; also each powder has it own unique flavor and taste. I used sambhar powder for seasoning to make beans palya. This recipe turned out to be very tasty and I paired it with chapthi.

The recipe is very simple and here it goes !!


1/2 kg Green Beans, cut into 1 inches
1 tsp Mustard seeds
1 tsp Cumin seeds
1 sprig of Curry leaves
1 small piece of Ginger, finely chopped
1 Onion, thinly sliced
1 tsp sambhar powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
2 tsp Oil


  • In a heavy bottomed vessel, heat oil. Add mustard seeds, cumin seeds, and curry leaves
  • When it starts to sizzle, add ginger and onions. Fry until onion turn transparent

  • Add turmeric powder, coriander powder and sambhar powder

  • Then add beans and 1 cup of water. Cover the vessel and cook in medium heat for 15 - 20 minutes with stirring in between

  • Serve hot with chapathi 

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