Beans Masala Fry | Andhra style Beans Vepudu

Beans Masala Fry is a delicious South Indian style beans made with green beans and a special spice mix. This recipe is a dry preparation with no gravy. This beans sabzi makes a great side dish with dal rice and roti.

The word sabzi or fry is an Indian style stir fry made with vegetables. The word masala fry simply refers to stir-fried vegetables with a freshly ground spice mix or readymade spices.

Growing up, I started loving eating green beans mostly because of way in which it is cooked. This South Indian style stir fried veggies with spice mix is my favorite way of enjoying vegetables.

This beans fry with different textures is a simple side dish, made without tomato and onions. It can be made quickly in less than 30 minutes without much effort.

About Beans Masala Fry Recipe

Beans Masala Fry Recipe is very simple and very few ingredients are needed. The preparation of Beans Masala Fry starts with tempering mustard seeds, cumin, dry red chilies, lentils, and curry leaves in oil, followed by cooking the beans until tender. Lastly the dish is spiced with a freshly ground spice mix.

This recipe uses a freshly ground coarse spice mix and it adds so much flavor to this dish. In the South, the spice mix is called as “podi“, a general word which translates to “powder“.

The spice mix is a multi-purpose spiced powder takes the humble green beans to a whole new level. You can tweak the spices according to your preference.

The recipe is somewhat similar to thoran/poriyal. The difference is in the ingredients used for spice mix.

The recipe can be adapted to use long beans, cluster beans, broad beans, carrots, beetroot, chow chow(chayote), tindora(dondakaya), shredded cabbage, or combiantion of vegetable with lentils (chana dal or moong dal).

Reasons to try

Easy and Quick.

Everyday dish.

Minimum ingredients.

Can be eaten with any meal.

Healthy.

High in fiber and nutrients.

Vegan.

Can be made gluten-free.

Comes together in under 30 minutes.

Pro Tips

Beans: It is important to select fresh and tender beans for best taste and texture. Look for beans that are vibrant green in color, firm to touch, have a smooth surface, medium-sized and uniform in shape. Avoid beans that are overly thick, light colored, have blemishes, or thin sized.

Oil: Use oil just to saute the vegetables and temper the spices.

Cook uncovered: It will help retain the bright color of the beans.

Spice Customization: This recipe will yield medium spiced beans fry. For spicer version you can add more red cili powder or green chilies.

Do not overcook: The vegetable should retain their vibrant color. Cook only until they are tender yet still have a slight bite to them.

Ingredients

Beans: I have used fresh green beans for this recipe. Green Beans are also known as French Beans, Snap Beans, String Beans, Haricot Beans.

Tempering: Oil, chana dal, urad dal, mustard seeds, cumin, dry red chilies, curry leaves, and asafoetida.

Spice Mix: Coconut (dry or fresh), roasted gram, red chili powder, cumin, and garlic.

Seasoning: Salt.

How to make Beans Masala Fry

Pre-prep

Thoroughly wash the green beans. Trim the edges of the beans and cut them into uniform pieces for even cooking.

Step 1: Make the Spice Mix

1. In a blender jar, add grated dry coconut, roasted gram, red chili powder, and cumin.

Blend to a coarse powder.

2. Add garlic cloves and pulse for a few times.

Note: Do not grind to a fine powder or paste.

Step 2: Making the Beans Masala Fry

3. Heat oil in a pan over medium flame. Once the oil is hot add chana dal and urad dal.

Next, add mustard seeds, cumin, dry red chilies, curry leaves, and asafoetida. Saute until the leaves turn crisp.

4. Add the chopped beans and saute for 1 minute.

Note: Do not char the beans.

5. Add turmeric powder and salt. Saute for 10-20 seconds.

6. Add 1/4 to 1/2 cup water. Mix well.

Note: The quantity of water will depend on the quality of beans and it should be just enough to cook the beans.

7. Cook uncovered for 10 minutes on low flame until the water evaporates and beans are tender.

Check the beans. If there is till water, then increase the flame and saute until all the water evaporates.

8. Once the water is completely evaporated, add the ground mix.

9. Stir and mix very well ensuring beans are well coated with the spice mix. Saute for 30 seconds stirring frequently.

Taste test and adjust spice and seasoning, if needed. Switch off the heat.

Beans Masala Fry is ready. Serve it with hot steamed rice and dal.

Serving Suggestions

As it is a dry curry, it is usually a part of the South Indian thali or served as a side dish with rice and lentil stew – sambar, tomato rasam, or tomato pappu.

It also pair well with Indian flatbread like roti, plain paratha, phulka.

Storage Suggestions

The beans fry will store well at room temperature for a day.

To store beyond, refrigerate in an air tight container for 3-4 days.

Before serving, reheat it in a microwave or in a pan over the stovetop. Stir at regular intervals for even heating.

I will not recommend freezing as it will impact the texture and taste.

Variations

With Onion: You can add chopped onion along with beans.

With Carrot: Along with beans you can add chopped carrots in equal quantity or less.

With Lentil (chana dal): You can add soaked chana dal. Soak 2-3 tbsp chana dal in hot water for 30 minutes. It will reduce the cooking time of lentil.

Gluten-free: Skip asafoetida.

More Related Recipes

Beans Masala curry

Beans Carrot Poriyal

Raw Banana Fry

Broad Beans Tomato curry

Bhindi Masala

If you’ve tried this Beans Masala Fry Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

You can also follow me on Instagram to see what’s latest in my kitchen!

Recipe Card

Beans Masala Fry | Andhra style Beans Vepudu

Author: Santosh Allada
An easy and healthy stir fry made with french beans and a freshly ground spice mix that is served as a side dish with rice and lentil stew.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 3 people

Ingredients
  

  • 250 grams Beans
  • 2 tbsp Oil
  • 1/2 tbsp Split Bengal gram (chana dal)
  • 1/2 tbsp Split Black lentil (urad dal)
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Cumin
  • 2-3 numbers Dry Red chilies
  • 6-7 numbers Curry leaves
  • 1/4 tsp Asafoetida
  • 1/4 tsp Turmeric powder
  • Salt (to taste)

Spice Mix

  • 3-4 tbsp Coconut (dry or fresh)
  • 1-2 tbsp Roasted gram
  • 1/2-1 tsp Red chili powder
  • 1/4 tsp Cumin
  • 5-6 cloves Garlic

Instructions
 

Pre-prep

  • Thoroughly wash the green beans. Trim the edges of the beans and cut them into uniform pieces for even cooking.

Make the Spice Mix

  • In a blender jar, add grated dry coconut, roasted gram, red chili powder, and cumin. Blend to a coarse powder.
  • Add garlic cloves and pulse for a few times.

Making the Beans Masala Fry

  • Heat oil in a pan over medium flame. Once the oil is hot add chana dal and urad dal.
  • Next, add mustard seeds, cumin, dry red chilies, curry leaves, and asafoetida. Saute until the leaves turn crisp.
  • Add the chopped beans and saute for 1 minute.
  • Add turmeric powder and salt. Saute for 10-20 seconds.
  • Add 1/4-1/2 cup water. Mix well.
  • Cook uncovered for 10-15 minutes on low flame until the water evaporates and beans are tender.
  • Check the beans. If there is till water, then increase the flame and saute until all the water evaporates.
  • Once the water is completely evaporated, add the ground mix.
  • Stir and mix very well ensuring beans are well coated with the spice mix. Saute for 30 seconds stirring frequently.
  • Taste test and adjust spice and seasoning, if needed. Switch off the heat.
  • Beans Masala Fry is ready. Serve it with hot steamed rice and dal.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.