Same Ki Bhaji

July 15, 2013
Author Notes

This is another of Jeanne D'Souza's recipes. It's a great time of year to make this, with green beans in season right now. It's simple to make and is a great way to make the basic green bean seem way more interesting. —Cherry Bombe

  • Serves 8
  • 1 pound fresh string beans, finely chopped
  • 2 tablespoons oil
  • 1 teaspoon whole black mustard seeds
  • 1 teaspoon fresh ginger root, finely chopped
  • 1 teaspoon garlic
  • 1 to 2 whole dried red chilies, not crushed
  • 1 to 2 tablespoons unsweetened coconut flakes
  • Salt to taste
In This Recipe
  1. Steam the beans in a strainer over boiling water. Set aside.
  2. Heat the oil in a large skillet over medium high heat. Add the mustard seeds and cook for a minute or so until they stop popping. Add the ginger, garlic and red chili pepper. Stir for 1 minute until nicely coated. Add the beans and mix until they glisten. Add coconut flakes and salt to taste.

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