As you would normally, prepare these dill deviled eggs, but instead of adding mayo, add a little dill pickle juice, red onions, and fresh dill. Finally, add your mayonnaise, using about half of what you would typically use. Add a teaspoon of mustard and a sprinkle of paprika to finish it off. Just a wonderful twist on the traditional.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound fresh green beans, trimmed and cut into 1 inch pieces
- ¼ cup vegetable oil
- 4 cloves garlic, finely chopped
- 1 tablespoon black mustard seed
- 1 dried red chile pepper, crushed
- 1 teaspoon salt
- ½ teaspoon white sugar
- ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Cook green beans briefly in the boiling water, removing after 3 to 4 minutes. Drain, rinse with cold water, and drain again. Blot dry.
- Heat oil in a large skillet over medium heat. Stir in garlic and mustard seed; sauté until golden brown, 1 to 2 minutes. Stir in chile pepper, then add beans, salt, and sugar. Cook and stir until beans are tender, about 8 minutes. Season with pepper to serve.
Reviews
Just about to make this. Saw the comment about Madhur Jaffrey and sure enough – h-this is HER recipe. It is bound to be wonderful. Bit boo to All Recipes for not crediting her.
This was great and healthy! I couldn’t find the dried pepper at my local grocery store so I had to use dried chile pepper flakes.
I love -love –LOVE -this dish! This has been a consistent crowd pleaser. I have made this about 15x’s over the past few years and have turned more than a few people on to this excellent, tasty, and vegetarian side. I cut the oil quite a bit, and use Organic Coconut Oil… I Increase the Red Pepper flakes (’cause I do love the spiciness of this recipe), … But whatever you do, ..DON’T SKIP the BLACK MUSTARD SEEDS! – They’re a little hard to find (try online, like Vitacost.com or Amazon.com) but they MAKE this dish! They’re an essential part! It’s got all the elements! It’s a little salty, a little savory, a little sweet (you NEED the sugar to balance the salt) with a little Indian heat; it’s great. – Serve piping-hot w/ fresh ground black pepper!
Incredibly simple to make and surprisingly flavorful! Sorted a busy work day in a jiffy.
I made this as a side with some curry for indian dinner night with my family. It is delicious, spicy, but not too spicy. I had to go to three stores to find the black mustard seeds, but it was worth it bc they make this dish really tasty.
This recipe seems to have been lifted directly from the renowned “Madhur Jaffrey’s Indian Cooking” cookbook (page 102) with no attribution. Excellent recipe though.
I followed this recipe to the letter. I used 2 pounds French style beans. I lied I added more Garlic and broke the red pepper. My family wiped them out which they never do. Thank you for a great recipe.
Very quick and delicious recipe. My husband loved it. Lady D
First this is a great recipe. I’d give it 5 stars but the recipe and the video do not quite jibe. The recipe asked to crush a chili pepper and add it to the garlic and mustard seed mixture. The video adds a slightly crushed chili pepper that is still whole and removed in the end prior to serving.
Perfect as written but watch out for those mustard seeds popping out of the pan.
Maybe 1/4 of the oil called for. I had to add more horseradish just to balance it out but I like things spicy. I just added a little more sugar and some salt and it came out sweet, sticky and garlicky. I will do this again and probably shake it up a little just for fun.
Easy side veggi to go with Indian food
I love fresh green beans & this was a nice change. I too subbed 1 Tblsp. horseradish For the mustard seed as I couldn’t locate it at grocery store.
I’ve made this twice. First time with a horseradish substitute and the second with black mustard seeds. We liked both but actually preferred the substitute.
bf liked this more than i did.. after reading some reviews i was worried about adding the sugar so i left that out and cut down significantly on the oil.. i also had to sub 1/2 the black mustard seeds with mustard powder.. i think i understand what the submitter was trying to achieve.. a nutty flavored green bean dish.. unfortunately i would have preferred almonds, walnuts, or even sesame seeds in place of the mustard seeds.. i splashed some lemon on the finished product and was content
I did not have black mustard seeds on hand but looked up substitutions and found that ground yellow mustard can be used as follows: 3/4-1 tsp mustard powder = 1 tsp mustard seed. Looking forward to trying this again after I track down some black mustard seed.
Really fast to make, low prep time. I didn’t add the sugar though, I like it spicy.
This is literally my absolute favorite recipe for green beans. I’ve been making it for a few years now. I don’t change anything with the recipe – I can stand over the pan on the stove and just eat them all by myself, they are that amazing! I’ve made them for my family and they all wanted the recipe. Thank you, thank you for changing the way I will forever eat green beans!
Very good as a side dish ….I am doing an Indian dinner in a few weeks and trying out new dishes … This one is easy to prepare and delicious ….. I tried it with 2 red chili peppers as I love spicy but it was too much . I’ve made it 3 times now and will definitely serve it . Giving this a 10/10 .
I thought this recipe was really good, although my son wasn’t as crazy over it, even though he really likes green beans and spicy food. And know this: the recipe is really spicy! I didn’t have black mustard seeds, just yellow, so its probably even spicier with the right mustard seeds. It was still a great side with some butter chicken.
great base. I had to drain my beans cause it was just sitting in oil, but otherwise it is really good. Yellow mustard seeds works well.