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.
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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.
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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.
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Stir again, cover, and cook for another 2–3 minutes. Remove from heat, squeeze in lemon juice, garnish with coriander, and serve.
