Runner beans get a delicious Indian twist with two distinct recipes from Rajasthan and Kerala.
These dishes are aromatic, flavorful, and make excellent side dishes for a weekday meal.
Rajasthani-Style Beans Phali ki Sabzi
This recipe uses mustard oil and a blend of spices to create a hearty, tangy bean dish.
Start by heating mustard oil in a large saucepan over medium heat. Add asafoetida and cumin seeds, letting them splutter.
Add finely chopped ginger and stir-fry for 30 seconds. Then add trimmed, cut runner beans (about 2 cm pieces).
Reduce heat to low, cover, and cook for 10–12 minutes.
Stir in boiled, roughly chopped potatoes, Kashmiri chilli powder, turmeric, and mango powder (amchoor). Season with salt and a pinch of sugar.
Cover and fry for 2–3 minutes. Remove from heat, garnish with chopped coriander, and serve with rice or chapatis and plain yoghurt.
Keralan-Style Runner Bean Thoran
This thoran features coconut and curry leaves for a fragrant, slightly tangy dish. Heat oil in a nonstick pan over medium flame.
Add mustard seeds; when they splutter, add cumin seeds and dried red chilli, stir-frying for a few seconds.
Add chopped garlic and green bird's-eye chillies (remove seeds for less heat). Stir-fry for 20 seconds, then add chopped onion and curry leaves, sautéing for 5 minutes.
Add grated coconut and stir-fry for 3–4 minutes until softened.
Add runner beans, turmeric, chilli powder, ground coriander, salt, and a pinch of sugar. Stir to combine, cover, and cook on low heat for 12–14 minutes.
Stir again, cover, and cook for another 2–3 minutes. Remove from heat, squeeze in lemon juice, garnish with coriander, and serve.
