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Spicy Indian (Gujarati) Green Beans

Spicy Indian (Gujarati) Green Beans

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Indian green bean side dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet


  1. Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
  2. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.
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I cut the recipe in half & subbed about a tsp of horseradish for the mustard seeds. (it was the recommended sub for black mustard seeds by I used a dried chipotle chile pepper. Next time I will cut the pepper by was very spicy. I even used more than the called for sugar to try & cut through the spicyness. Luckily, I served this w/ Mango Madness Salad (from this site) which really helped cool things off. I will make again but I will cut back on the chile. I loved the sugary garlic time I am making some candied garlic cloves to use as a garnish. (boil about 10 cloves in a cup of water for about 8 minutes or until water is mostly gone. Add a couple of tbp of sugar & cook, stirring constantly until sugar is golden brown...turn out onto greased pan or parchment paper)


This recipe is phenomenal. I've made it many times, varying the recipe each time (adding a bit of fresh ginger, removing the chile peppers, adding additional veggies, reducing oil, etc.) and it always turns out fantastic. It's quick, scalable, fairly healthy and delicious. Thank you, CeesHouse!


My new favorite green bean recipe! I cut way back on the oil (2 or 3 tablespoons of extra virgin olive oil) and cooked this in a non-stick skillet. Everyone loved it. Next time I will have to double the recipe.