Everyday Maharashtrian

Some recipes just stick with you—and Farasbichi Bhaji is one of those for me. This everyday Maharashtrian-style stir fry of haricot verts or green beans with crushed peanuts has been showing up on my plate since I was a kid—and now it’s on regular rotation in my own kitchen. Lightly spiced, slightly nutty, and full of flavor and delightful texture, it’s one of those quick and easy vegetable side dishes that always delivers.

Whether I’m keeping it light with phulkas, rounding out with dal rice or turning into salad by tossing with lentils or quinoa, this one never disappoints and just pulls a meal together in no time.

Just Like Mom Makes It

Like most of my go-to recipes, this Farasbichi Bhaji comes straight from my mom. She makes it with green beans, known as Farasbi in Marathi. Finely sliced beans get tossed in hot oil with mustard seeds, cumin, turmeric, and just a pinch of asafetida. The seasonings are simple—salt, sugar, and red chili powder.

My version of the Farasbichi Bhaji follows my mom’s recipe to the letter—with a couple of tiny tweaks. I often use haricots verts, the slender, French-style green beans that cook up a little quicker and have a more delicate bite.

And then, instead of the spicy red chili powder, I dial back the heat for my family by using crushed red pepper flakes or whole dried red chilies (that I can crush and sprinkle on my portion). It preserves the same warm flavor of the stir fry, just a gentler kick.

If I’m making it just for myself, I’ll often spice it up with a sprinkle of Maharashtrian Kala/Goda Masala. I love the way it adds a smoky-sweet depth, a gentle heat, and that signature brownish hue to the stir fry.

Ingredients that shine

So what makes this simple green beans stir fry unique? First, the green beans—they are the star here—slender, crisp, and just lightly stir-fried to retain their color and gentle crunch. While regular green beans work perfectly here, I love using haricots verts when I can find them. They’re a bit more tender and slender, and they cook quickly while still holding their shape. I make this dish in spring and summer when both haricot verts and green beans are at their best, but honestly, it works year-round with good-quality beans.

Green beans in general, including haricot verts, are also a great source of fiber, vitamin C, and antioxidants, making this side dish as nourishing as it is delicious. They’re naturally low in calories and high in fiber, and they bring a mild sweetness that soaks up the spices beautifully. And if you’re looking for another way to enjoy green beans, don’t miss my Farasbichi Koshimbir—a light and refreshing Maharashtrian-style salad that’s perfect for warmer days.

Then there are the crushed roasted peanuts that go in the mix. This is where the magic happens and the dish really shines. Just when the beans start to soften, in go a generous handful of crushed roasted peanuts. They bring in this toasty, nutty flavor that completely transforms the dish. The peanuts soak up the seasoning and coat the green beans in the most delicious way.

They’re also a good source of plant-based protein and healthy fats, making this simple veg side surprisingly filling. Together, the green beans and peanuts create a vibrant, nourishing stir fry that’s anything but boring. Grated coconut and fresh cilantro add the perfect finishing touch, elevating the vibrant flavors even further but you can use other herbs like dill that add a mellow bitter flavor into the mix. If you’re cooking for someone with a peanut allergy, you can swap in cashews, almonds, or even sunflower seeds. Walnuts and green beans make a great pairing, something I go for when I need a change from the usual.

Want to skip nuts entirely? Just bump up the coconut and you’re good to go.

Serving Suggestions & Variations

This is one of those “works with everything” kind of dishes. It’s one of those everyday staples that’s super quick to pull together. It’s goes in just 20 minutes from your chopping board to your plate and even faster, if you cut the green beans in 1-inch stick as opposed to thinly slicing them. Serve it with soft, warm phulkas or as a flavorful side with dal and rice.

It also fits perfectly right into a Maharashtrian-style thali spread. I’ve even tossed it with quinoa and chopped veggies like carrots, red onions, etc. for a hearty lunch salad or tucked it into a wrap with a swipe of Greek yogurt and some green chili or vegetable pickle for a leftover lunch situation. However you serve it, it’s one of those fuss-free dishes that brings bright flavor and just the right amount of crunch.

Lastly, whenever I have on hand, I toss in a cup of sprouted lentils, for a protein and fiber boost. The combination works as a bhaji or sabzi and pairs well with phulka rotis or doubles up as a nutritious and hearty warm salad!

Why You’ll Love It

Quick, comforting, and packed with texture and flavor, this Farasbichi Bhaji is a vegetable side dish you’ll find yourself making again and again. It’s light but satisfying, and thanks to those crushed peanuts, it’s far from your average veg side. If you’re looking for a fresh, flavorful way to enjoy green beans—this one’s for you.

Whether it’s a nostalgic dish from your own childhood or something totally new, this Maharashtrian-style green beans stir fry shows just how vibrant simple Indian cooking can be.

Farasbichi Bhaji (Indian-style Spiced Haricot Verts)

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5 from 3 reviews

• Author: Vasanti
• Yield: 2–3 servings 1x

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Description

A quick Maharashtrian side dish with sliced green beans stir fried with basic spices and peanuts.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1 lb haricot verts (see FAQs & Notes + Variations)
• 2 tbsp neutral cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp asafetida
• salt, to taste
• 1/2 tsp sugar
• crushed red chili pepper, to taste (see Variations)
• 1/2 cup roasted unsalted peanuts, crushed (see Variations)
• 1/4 cup water
• 1/4 cup fresh grated coconut (thawed if frozen), for garnishing
• 8–10 sprigs of cilantro/coriander leaves, chopped, for garnishing

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Instructions

Preparing the Beans

• Wash and trim the ends of the haricot verts.
• Thinly slice the haricot verts, stacking about 8-10 beans at a time (or less or more depending on your preference). 

Making the Stir Fry

• In a deep sauté pan or a wok, heat oil over medium high heat.
• When the oil starts shimmering, add in the cumin and mustard seeds along with turmeric and asafetida.
• When the seeds splutter and the spices froth, add the prepared beans.
• Season with salt, sugar and crushed red chili pepper. 
• Add in the crushed roasted unsalted peanuts. 
• Give it a quick stir to combine everything well.
• Add the water.
• Cook covered on medium low heat for 8-10 minutes till most of the moisture is absorbed and the beans are cooked but still have a slight crunch to them.
• Adjust seasonings and toss to combine everything well.
• Turn the heat off and garnish with fresh grated coconut and chopped cilantro/coriander leaves.
• Serve warm.