Fansi nu Shaak is an easy Gujarati stir-fry made with green beans. I keep the recipe quick 'n' easy by using basic spice powders only. Serve as part of an everyday Gujarati thali.
When green beans are fresh and crisp, they don’t need much fuss. I go with just a few spices to let their true flavour shine.
My shaak is light on the spices, using only the 4 basic spice powders that we all have in our kitchen. In typical Gujarati fashion, I finish it with a squeeze of lemon or lime and a sprinkle of sugar.
The delicate but delicious taste allows me to layer more flavours in the thali with a pickle like gajar marcha nu athanu and a sweet Gujarati dal.
I cook the fansi until just tender and not mushy so they hold their natural crunch and shape. I keep the shaak dry, and only add drops of water to help the fansi to cook.
Sometimes I add potatoes to this recipe - especially when there’s only one lonely packet of green beans in the fridge wondering how it’ll feed everyone! If you do the same, simply peel and cut a potato into cubes. Add it to the shaak the same time the green beans are added and they'll cook perfectly.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Green beans - in the UK, these are sold in supermarkets as green beans. You may find them as French beans (slightly thinner and tender) or string beans. Check that the variety of string beans you use are "stringless" or you may need to manually remove the strings.
Oil - I like to use a neutral flavoured oil for day to day cooking to prevent strong flavours entering the food.
Mustard seeds & cumin seeds - I use a combination of both because I prefer the flavours. If you only use one, I recommend using mustard seeds as they have a stronger flavour that carries through the shaak.
Hing - I always add hing (asafoetida) when I cook no onion or garlic curries. If you don't have it to hand, you can skip it.
Spice powders - I use red chilli powder, turmeric powder, ground cumin coriander and garam masala. I like to go easy on the spices, so not to overpower, as the green beans are mild.
Sugar & lemon juice - A touch of sugar and lemon juice (very typical in Gujarati cooking) balances the spices and brings out the natural sweetness of green beans.
Salt - green beans shrink slightly once cooked, so salt accordingly!
How to make fansi nu shaak
- I'm starting with a classic Gujarati vaghar of mustard seeds, cumin, and a pinch of hing sizzling in hot oil.
- Fresh green beans go in—cut evenly so they cook at the same pace and soak up all the masala. I like to allow the green beans to cook first without any masala so that the masala do not burn. Add the potatoes at this point if using.
- Halfway there! The beans are softening but still bright. Add the spice powders at this point and the salt. I find it easier to add the salt here, once the beans have shrunk a little, as I can better judge how much to add. My mantra - you can always add more salt, but you can't take it out! I also add a spoon of water if I feel the shaak is drying up too fast.
- Finished with some lemon juice and sugar! The fansi are just tender, lightly spiced, and still holding their shape. This is the texture you’re aiming for.
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📖 Recipe
Fansi Nu Shaak
Equipment
- pan or Kadai
Ingredients
- 500 grams green beans fansi
- 5 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon salt
- 2 tablespoon coriander leaves for garnishing
Instructions
- Wash and remove both ends of fansi, then cut into small pieces.
- Heat oil in a pan on medium heat.
- Add mustard seeds first and then tip in the cumin seeds a few seconds later. Once they splutter, add hing.
- Tip in chopped fansi and stir well and cover with a lid.
- Allow to cook on low heat in it's own steam for 5-7 minutes. Stir a couple of times in between to prevent sticking.
- Now add all the spices masalas and salt and mix well. If needed, sprinkle a couple of tablespoons of water and cook on low heat without the lid.
- It will take another 5-7 minutes. Check by pressing one piece of fansi with your fingers, then add the sugar and lemon. Mix well.
- Turn off the heat, sprinkle fresh chopped coriander before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I like making fansi nu shaak when I want something simple, homely and full of comfort, especially for an everyday Gujarati meal.