How to make French Beans Sabzi -

French beans tempered with mild spices

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : French beans (फ्रेंच बीन्स), Oil (ऑइल)

Cuisine : South Indian

Course : Main Course Vegetarian

For more recipes related to French Beans Sabzi checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Spinach And Pumpkin Curry Garlic Tendli Paneer Jhalfraezi Paneer Taka Tak

French Beans Sabzi

French Beans Sabzi Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for French Beans Sabzi Recipe

  • French beans , finely chopped 1 1/2 cups

  • Oil 1-2 teaspoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 1 sprig

  • Asafoetida (hing) a pinch

  • Salt to taste

  • Baking soda a pinch

  • Ginger-green chilli paste 1 teaspoon

  • Fresh coriander leaves , chopped 2 teaspoons

  • Fresh coconut , scraped for garnish


Step 1

Heat oil in a non-stick pan, add mustard seeds, and once they begin to splutter, add curry leaves, asafoetida and beans and mix well.

Step 2

Add salt, mix well and cook for 3-4 minutes. Add a little water, mix well and cook for 1-2 minutes. Add a pinch of baking soda and mix.

Step 3

Add ginger-green chilli paste and coriander leaves, mix well and cook for 1-2 minutes.

Step 4

Transfer into a serving bowl, garnish with coconut and serve hot with chapattis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.