String beans /green beans is a vegetable that is available throughout the year in India. This crunchy vegetable is a store house of dietary fibre, vitamins and minerals and has a very low calorie value. This versatile veggie can be consumed raw, stir fried or steamed.

In Southern India string beans are used in Sambar (lentil sauce), bisibele Bath (lentil rice dish) and palya (stir fired). Each region has a specific spice and herb combination to flavour this veggie. Posted here is a typical Bangalore /Mysore recipe for stir fried beans which uses red chillies, mustard and asafoetida.
  • Ease - Easy 
  • Preparation time - 15 minutes 
  • Cooking time - 10 minutes 
  • String beans - 200 gms 
  • Grated coconut - 3/4 cup 
  • Red chillies - 3-4 
  • Curry leaves - 1 sprig 
  • Mustard - 1 spoon 
  • Asafoetida - 4 crystals 
  • Oil - 1 spoon 
  • Salt - to taste 

  • Wash and cut beans as shown, 
  • Pressure cook beans with very minimum water - 1 whistle, (Alternatively cook in a pan on low heat with lid covering the pan and occasional stirring and sprinkling of water) 
  • Grind coconut, chillies and half of the mustard seeds into a coarse paste and keep aside. 
  • After cooking beans soft, add salt, simmer for a inute, 
  • Add ground masala to cooked beans and simmer for a minute 
  • Prepare Seasoning - add mustard to oil heated in a kadai, after it crakles and curry leaves and switch off fire 
  • Add seasoning and mix gently and fried beans is ready to serve. 

  • Beans takes a long time to cook in a pan hence advisable to pressure cook 
  • This palya can be served with steamed rice, flat bread - chapathi, paired with curd rice/lemon rice etc.