This South Indian stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely exciting. Mustard seeds pop in hot coconut oil, dried red chilies and curry leaves bloom in the heat, and fresh grated coconut finishes everything off with a subtle sweetness — it's a layered flavor experience that comes together in one pan. Every single ingredient here is naturally free from corn and corn derivatives, so there's no label-reading anxiety or ingredient swaps required. Coconut oil stands in as the cooking fat, and the seasoning relies entirely on whole spices, fresh aromatics, and real coconut rather than any processed blends that might sneak in hidden starches or fillers. The technique is simple but satisfying: you build the spice base, steam the beans just until tender, then crank the heat to drive off moisture and get that perfect dry, lightly crisped coating. Freshly grated coconut stirred in at the end keeps things bright and fragrant rather than heavy. Serve it alongside rice or flatbread and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
