The Foodi Blog
  • Home
  • Recipes
  • About
  • Contact
No Result
View All Result
  • Home
  • Recipes
  • About
  • Contact
No Result
View All Result
The Foodi Blog
No Result
View All Result
Home Curries and Gravies

French Bean and Green Peas Curry (Fanasi Vatana nu Shaak)

Khyati by Khyati
November 13, 2012
in Curries and Gravies, Dry-Curries, Mix-Vegetable-Curries
568 12
1
137
SHARES
3.4k
VIEWS
Share on FacebookShare on Whatsapp

French Bean and Green Peas Curry (Fansi Vatana nu Shaak)

by Arpit, Published: November 13, 2012

Fansi Vatana nu Shaak is popular in some parts of Gujarat. This is so easy and fast currry. This recipe cannot be considered as Gujarati Curry but we can tell it as a fusion of South Indian and West Indian cooking style.

So here we go with the recipe and I Wish all my readers, Happy Diwali!!!!

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yield: Serves 2

Ingredients:
4 cups Green French Beans, Cut (फणसी)
2 cups Green Peas (हरे मटर)
2 tbsp Oil (तेल)
1 pinch Asafoetedia (हिंग)
2 tsp Cumin Seeds (जीरा)
5 Red Chillies (लाल मीर्च)
2 tbsp washed Urad Dal (उडद दाल)
2 tsp coriander powder (धनीया पाव्डर)
1/2 tsp turmeric powder (हल्दी)
salt, as per taste (नमक)
lemon juice, as per taste (नीम्बु का रस)

Method :

1. Heat oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Now, add all cumin seeds.
2. When the cumin seeds crack, add hing, red chilies and urad dal.
3. Stir-fry for half a minute, stop if the urad dal changes color.
4. Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
5. Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
6. Remove the cover and add the coriander powder, salt, and turmeric.
7. Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
8. After turning off the heat add lemon juice.
Previous Post

What is Curry? Is it a Indian Word?

Next Post

Khajur Imli Ki Chutney (खजुर इमली की चटनी)

Related Recipes

Methi Matar Malai Recipe
Cooking Method

Methi Matar Malai Recipe

February 4, 2023
Gujarati Sev Turai ki Sabji – Sev Turiya nu Shaak recipe
Cooking Method

Gujarati Sev Turai ki Sabji – Sev Turiya nu Shaak recipe

January 13, 2023
Chutti Moong Ni Dal Gujarati recipe | Healthy Dry Moong Dal
Curries and Gravies

Chutti Moong Ni Dal Gujarati recipe | Healthy Dry Moong Dal

January 6, 2023
Dry Chilli Paneer Easy Recipe without Frying
Chinese

Dry Chilli Paneer Easy Recipe without Frying

December 30, 2022
Gujarati Cabbage Potato Curry | Kobi Batata nu Shaak
Curries and Gravies

Gujarati Cabbage Potato Curry | Kobi Batata nu Shaak

December 23, 2022
Mung Sprouts Curry Recipe, How To Make Mung Sprouts Curry | Moong Sprouts Recipe
Curries and Gravies

Mung Sprouts Curry Recipe, How To Make Mung Sprouts Curry | Moong Sprouts Recipe

March 20, 2022
Next Post

Khajur Imli Ki Chutney (खजुर इमली की चटनी)

Comments 1

  1. Sunita Banerji says:
    10 years ago

    Hi I am one of the best matrimonial detectives in Mumbai and though a bengali i love gujrathi food. Thanks for this recipe which I am going to try soon!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Newsletter

GET FRESH RECIPES TO YOUR INBOX!
Subscribe to our newsletter to receives daily fresh food recipes.

Youtube Facebook Pinterest Instagram Twitter

© 2022 Foodi Blog. All Rights Reserved. An elite food publisher.

  • Recipe
  • About
  • Archives
  • Contact
No Result
View All Result
  • Home
  • Recipes
  • About
  • Contact

© 2022 Foodi Blog. All Rights Reserved. An elite food publisher..

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In
en English
en Englishgu ગુજરાતીhi हिन्दीml മലയാളംmr मराठीte తెలుగు
This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.