Beans Upkari is a simple konkani style green beans sabzi / stir fry, that is quick & easy to make, as it requires only a handful of ingredients, and gets ready in just about 30 minutes!
It pairs extremely well with chapatis, or as a side with dal & rice. And is a pretty healthy way to get your veggies in, as it uses very little oil, and the beans are mostly cooked using water & steam.
If you are looking for simple, easy, and quick recipes, that are healthy and tasty as well – konkani recipes are the way to go. You’ll find a wide variety of such recipes that you can cook on a day to day basis.
Being from the konkani GSB community, it’s what I grew up on. But to be honest, it’s only when I started cooking on a regular basis, that I developed a true appreciation for these simple konkani recipes that are quick and easy, while being full of flavor too.
I have now slowly started sharing them on the blog too, so if you ever need quick, easy, and healthy recipes that you can cook on a day to day basis, check out the konkani recipes page on the blog. It will have all the recipes I have already shared on the blog, and will get updated as new konkani recipes are shared.
For now, here’s the step by step recipe for beans upkari, a konkani style green beans sabzi / stir fry.
It’s a pretty simple dish, requiring very few & basic ingredients, but turns out really tasty. It’s probably the south indian in me, but I love the combination of grated coconut & green beans! Try it, if you haven’t already!
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Ingredients for Beans Upkari
How to Make Beans Upkari
Prepping the green beans
- Take 1 pound of green beans, properly wash & rinse it, and strain off the excess water.
- Cut & discard the ends of the green beans, then chop the rest of the green beans into small pieces. Set aside.
If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.
Making beans upkari
- In a pan, take 1 tablespoon of coconut oil, and lightly heat up.
- To it, add 1 teaspoon of mustard seeds, and let it roast for a few seconds, till it starts to flutter and pop.
- Then add about 15 curry leaves, let it roast for a few seconds, and add 1 chopped green chilli & ¼ teaspoon of hing (asafoetida) powder, give everthing a quick mix, and let it roast for another few seconds.
- Now add 1 pound of chopped green beans, along with 1 teaspoon of salt, and about ½ cup of water (to generate steam to help cook the beans faster), and give everything a quick mix.
- Cover & cook for about 20 minutes on medium flame, stirring intermittently, till the beans are cooked.
- Here don’t forget to check on the water levels, and stir intermittently, so that the beans get cooked without getting burnt. If required, add a splash of water in between to ensure they don’t get burnt.
- By the time the beans are cooked, all the water would have evaporated, and the color of the beans would have changed.
- But still, always test to see if the beans are cooked by eating a few. If they need more cooking, then add a splash of water, and cover and cook on a medium-low flame for an additional few minutes, as required. You don’t need to add too much water, but adding a little water is important to ensure that the beans get steamed, and not burnt.
- When done, garnish with ⅓ cup fresh grated coconut, mix it in, and serve.
Serving Suggestion
Beans Upkari can be paired with chapatis, or served as a side with dal & rice.
Other konkani recipes to try..
⭐️ Dalitoy (konkani style dal)
⭐️ Beans Talasani (garlic-y green beans)
⭐️ Batata Upkari (basic potato stir fry)
⭐️ Chana Ghashi (black chickpea curry)
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Beans Upkari (Konkani Style Green Beans Sabzi)
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds (rai)
- 15 curry leaves (cadipatta)
- 1 green chilli (chopped)
- ¼ teaspoon asafoetida powder (hing)
- 1 pound green beans
- 1 teaspoon salt
- ½ cup water or as required
- ⅓ cup grated coconut
Instructions
Prepping the green beans
- Take 1 pound of green beans, properly wash & rinse it, and strain off the excess water.
- Cut & discard the ends of the green beans, then chop the rest of the green beans into small pieces. Set aside.
Making beans upkari
- In a pan, take 1 tablespoon of coconut oil, and lightly heat up.
- To it, add 1 teaspoon of mustard seeds, and let it roast for a few seconds, till it starts to flutter and pop.
- Then add about 15 curry leaves, let it roast for a few seconds, and add 1 chopped green chilli & ¼ teaspoon of hing (asafoetida) powder, give everthing a quick mix, and let it roast for another few seconds.
- Now add 1 pound of chopped green beans, along with 1 teaspoon of salt, and about ½ cup of water (to generate steam to help cook the beans faster), and give everything a quick mix.
- Cover & cook for about 20 minutes on medium flame, stirring intermittently, till the beans are cooked.
- Here don't forget to check on the water levels, and stir intermittently, so that the beans get cooked without getting burnt. If required, add a splash of water in between to ensure they don't get burnt.
- By the time the beans are cooked, all the water would have evaporated, and the color of the beans would have changed. But still, always test to see if the beans are cooked by eating a few. If they need more cooking, then add a splash of water, and cover and cook on a medium-low flame for an additional few minutes, as required. You don't need to add too much water, but adding a little water is important to ensure that the beans get steamed, and not burnt.
- When done, garnish with ⅓ cup fresh grated coconut, mix it in, and serve.
- You can pair beans upkari with chapati, or serve it as a side with dal & rice.
Notes
Nutrition
Video Recipe
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