Growing up in a konkani household, mom made 2 kinds of green bean sabzis very often – beans upkari, and beans talasani. Both are essentially green bean stir fry recipes, the only difference being the seasonings and method of cooking. In upkaris, veggies are usually cooked using some water & steam, and talasanis usually involve slow roasting the veggies in oil. That being said, in this recipe I have kind of used steam (by covering and cooking the beans) to speed up the cooking of beans. But I have not used any water, to ensure the beans still get that slow roasted texture. Which essentially gives you the best of both worlds.And while I enjoy eating beans upkari too, this is hands down my favorite way to eat green beans. Because I love the flavor that comes out of slow roasting beans with garlic and chilli.And it’s super easy to make – requiring only 3 key ingredients & 30 minutes. Try it, if you haven’t already!
Ingredients You Need
How to Make This Green Beans Stir Fry
Start with the prep
Take 1 pound of fresh green beans, and properly wash & rinse it, and strain out the excess water.Cut off & discard the ends, and chop the beans into about 1 inch long pieces.At this time, it’s also best to quickly smash the garlic, using the back of your knife. You can do this using a mortar & pestle too, but easier to do it on the cutting board with a knife, as it’s handy.
Making green beans stir fry
Then, when the prep is done – in a wide pan, add 2½ tablespoon of coconut oil, and lightly heat it up.To it, add 12 cloves of garlic, and lightly roast for 2-3 minutes on medium flame, till the garlic starts to change color.Then add 4 whole red chillies (split in two), and lightly roast for about a minute or so.Now add the chopped green beans, and 1 teaspoon of salt, and mix it in.Cook covered for about 10 minutes at first on medium flame, and another 20 minutes or so on low flame, stirring intermittently, till the beans are cooked.At the end, some beans will shrivel up more than the others, but all of them will still be delicious.
Notes
Like i mentioned earlier, traditionally, when making talasani, the beans are not cooked covered, just roasted on slow flame. But I cover and cook to speed up the cooking, and also cook on medium high flame for the first 10-15 minutes, to give it a headstart.It still doesn’t really mess up the slow roasted texture too much, so I stick with it, as it essentially gives me the best of both worlds.Using a wide pan also really helps speed up the cooking / roasting of beans.
Serving Suggestion
Beans Talasani pairs extremely well with rotis / chapatis and makes for a great side sabzi with dal and rice.
More vegetarian stir fry recipes to try..
⭐️ Bhindi Masala (Indian okra stir fry)⭐️ Batata Upkari (potato stir fry) As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
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