Saute tender green beans seasoning it with minimal spices; chili powder, salt and Kolhapuri masala for a delicious side dish. With just 3 ingredients, side dish is cooks in under 15 minutes.
For the next three days, I shall share 3 ingredients recipes. One tps or less of oil, sugar, pepper and chili powder, tempering ingredients and salt are all considered as one ingredient.
Keeping this in mind, I made a quick and tasty saute with tender beans. I had some Kolhapuri masala which is quite flavorful and used it as the main seasoning ingredient for the beans.
Last year when I met fellow bloggers in Chennai, Pradnya gave us some Maharastrian spices. I still have some of those spices and Kolhapuri masala is one of them. Of all the remaining spices that Pradnya gave, I found this masala spicy and felt it would be a better spice to use for this 3 ingredient dish.
You can substitute Kolhapuri masala sambar powder or any South Indian curry powder that is spicy and flavorful. If not for three ingredients theme, I would have added some onion, curry leaves, crushed garlic and green chilies to the saute. I used Gayathri’s powder in ivy gourd fry, zucchini fry and ridge gourd fry.
Sauteed Green Beans Recipe
Sauteed Green Beans with Kolhapuri Masala
Equipment
- Cutting board & knife
- Saute or Frying Pan
- Spatula or spoon
Ingredients
- 300 grams tender Green Beans cut into ¼” pieces
- 1 teaspoon Oil + ⅓ teaspoon Salt + ½ teaspoon Chili Powder
- 2 - 3 teaspoon Kolhapuri Masala I used 3 tsps
Instructions
- Wash and cut beans into ¼” pieces.
- Heat oil in a pan.
- Add green beans, salt and mix.
- Cover and cook until beans is almost cooked, about 6 – 8 minutes on low flame. Stir a few times for even cooking.
- Uncover, add kolhapuri masala, chili powder and continue cooking until beans is cooked and fried, about 4 – 6 minutes.
- Serve with rice or roti.
Notes
- I used 3 teaspoon of masala and would recommend using less masala and add more chili powder. Spices in the Kolhapuri masala is a bit overpowering when used in large quantities in a vegetable stir fry. Adjust the masala to taste. I recommend use 1 teaspoon chili powder and less Kolhapuri masala.
- I did not use onion, garlic, green chilies and curry leaves as I wanted to stick to 3 ingredients.You can use all these ingredients or few of these for additional flavor, though the stir fried tasted just fine even without these.
- Nutrition - Values listed are approximate.
Nutrition
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themadscientistskitchen says
Looks yum Usha and the pic is just right. Looking at your pic I am tempted to put my hand out and help myself with the sabji.
MySpicyKitchen says
Thank you all for your feedback on picture size. 🙂
Priya Suresh says
Very easy to make, this sauteed green beans simply rocks, can happily have with some rice.
Varada says
Green beans with the spicy masala sound good. The pictures look just right on my cell phone.
Vaishali Sabnani says
Beautiful clicks, one would want to pick that straight from the screen...the spice blend sounds yum.
Gayathri Kumar says
This stir fry looks so nice and the snaps are so beautiful. I used this masala in gravies and it gave an interesting flavour to the dish..
Srivalli says
Lovely way to use the masala..and stir fries will be so tasty too..I feel the pictures stand out and look good..checked in mobile version and it looks neat and lovely too!
Ritu Tangri says
Its a nice change from the potato beans that we make commonly in summers....must try it. the pics are nice, but yeah, the size is quite big. If you could reduce the size, the look will be even better.
Pavani says
I love this simple green beans kura Usha. Perfect with rice or rotis.
I think the pictures look great. No need to resize IMO 🙂