Chef's Recipes

Stirfried green beans

Australian Gourmet Traveller fast Indian vegetarian recipe for stirfried green beans by Anil Ashokan

By Anil Ashokan
  • Serves 4
  • 10 mins preparation
  • 10 mins cooking
Stirfried green beans (shown with pepper chicken and lemon rice)
Stirfried green beans (shown with pepper chicken and lemon rice)

“Porial is a style of preparing different vegetables. The most common one is beans, a popular dish from the south of India, but replacing the beans with cabbage or sliced potatoes also works well. Light and easy, I use beans porial as an accompaniment for pepper chicken chettinad.” This recipe is from the book by Anil Ashokan (Allen & Unwin, $39.95 pbk).

Beans porial (shown with pepper chicken and lemon rice)


  • 500 gm green beans
  • ½ onion
  • 2 dried red chillies (see note)
  • 60 ml vegetable oil (¼ cup)
  • 1 tsp black mustard seeds
  • 1 sprig of fresh curry leaves (see note)
  • ½ tsp ground turmeric
  • 1 cup grated fresh coconut


  • 1
    String the beans and chop finely. Peel the onion and dice finely. Break the chillies in half.
  • 2
    Heat oil in a wok or a heavy-based pan. Add mustard seeds, curry leaves, dried chilli and turmeric. Add the beans and onion and season to taste with sea salt. Stirfry then cover for a few of minutes. Add the coconut and stirfry again until the beans are cooked.


The chillies and curry leaves are normally removed before serving.

  • Author: Anil Ashokan