A Childhood Favorite

Every time I spot green beans at the grocery store, I’m instantly transported back to my childhood in Pune. I think of my grand-aunt, Didi, who would make her signature concoction with them: Farasbichi Koshimbir. It’s an Indian–style Green Beans Salad of neatly sliced, steamed green beans (farasbi in Marathi) with fresh grated coconut, a touch of salt and sugar, a squeeze of lemon or lime juice and a finishing drizzle of cumin, mustard and red chili-scented hot oil.

Light yet rich, slightly sweet, zesty, and oh-so-delicious! This is one of the most unique koshimbirs (Maharashtrian-style raitas/salads) you’ll ever come across.

A Culinary Legacy

Growing up in a joint family, I had two grandmothers in the house—my dad’s mother and his aunt, whom we lovingly called Didi. Originally from Karnataka, Didi brought with her a treasure trove of traditional Kannada recipes. Didi lovingly passed them down to my mom, like her Mudda Bhaji recipe, along with the many Maharashtrian dishes she mastered after marriage.

A perfectionist in every aspect of life, Didi was one of the best cooks I’ve ever known and remains a huge inspiration to me. She was known in our family for making the most delicious food, always with remarkable consistency. She made everything from scratch, never relying on kitchen gadgets like food processors or pressure cookers. Maybe that’s why her food tasted so exceptional!

Simple home-cooked meals became something special in her hands, and her Farasbichi Koshimbir was one of those dishes I always looked forward to.

A Blend of Two Traditions

This green bean salad is a delicious reflection of the two culinary traditions that shaped Didi’s cooking. It brings together elements of Kannada Green Beans Palya (also known as Thoran or Poriyal in other southern Indian states) with the bright, citrusy notes of a classic Maharashtrian koshimbir. The result is a simple yet unforgettable salad that’s deeply flavorful, with a balance of textures and tastes.

Green beans take center stage in this recipe. You can steam them until soft (like Didi would) or leave them slightly crunchy, depending on your preference. The fresh grated coconut adds a subtle sweetness and creaminess, while the tempering of cumin seeds, mustard seeds and red chili-infused oil brings warmth and depth. A splash of lemon juice not only enhances the flavors but also boosts the salad’s nutritional value.

The Star Ingredient

Green beans, the star ingredient in this recipe, bring a fresh, grassy sweetness to the dish. They’re packed with fiber, vitamins A, C, and K, and minerals like iron and magnesium, making this dish as nutritious as it is delicious. The other ingredients work in harmony to elevate both flavor and nutrition. Fresh grated coconut adds a delicate sweetness and healthy fats, while lemon juice enhances the brightness and boosts vitamin C.

While they peak in late spring and summer, green beans are available year-round, making this dish easy to enjoy anytime. Globally, green beans appear in everything from French dishes like Salade Niçoise to Asian stir-fries. Indian cuisine often features them in stir-fried sabjis, rice pilafs and Indian-Chinese dishes.

This unique Farasbichi Koshimbir allows their natural flavors to shine.

Perfect Pairings

This simple salad makes for a wonderful vegan side dish, pairing beautifully with rotis and sabji or alongside comforting dal and rice.

I also love serving it with upma or sanja for a hearty weekend brunch.

Another favorite way I enjoy this vibrant salad is by tossing it with quinoa and some diced red onions, roasted peanuts or almonds, and sunflower or pumpkin seeds for a wholesome, protein-rich lunch.

Make-Ahead Friendly

This salad tastes even better as it sits, making it a great make-ahead option for busy days. Stored in an airtight container, it keeps well in the fridge for up to three days.

It’s simple, light, and packed with flavor—just the kind of dish that makes everyday meals special.

My Twist on Didi’s Recipe

Over time, I’ve put my own spin on this dish, making it quicker, easier even more versatile. Didi steamed the beans in a pot over the stove but I use my trusty kitchen appliance, the Instant Pot, to quickly steam the green beans. It saves time without sacrificing flavor. I sometimes, cut the green beans in 1-inch long slicks, instead of thinly slicing per the original recipe. Additionally, I also like to add finely chopped carrots, sweet corn, or moong/moth bean sprouts to the green beans, adding extra color, texture, and nutrients.

This small tweak enhances the salad without taking away from its simplicity.

Why You’ll Love It

Farasbichi Koshimbir is a healthy, vegan option with simple ingredients, highlighting the humble green bean in a distinctive way. It’s mildly spiced yet packed with flavor, making it light, refreshing, and satisfying all at once.

It is versatile and easily customizable with extra veggies or sprouts. Plus, it’s perfect for meal prepping—the flavors develop even more as it sits. Whether served as a side dish, paired with a brunch food, or turned into a hearty salad by adding grains and nuts, this unique green beans salad will quickly become a favorite—one that you’ll crave and make again and again.

Farasbichi Koshimbir (Indian-style Green Beans Salad)

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• Author: Vasanti
• Yield: 4 servings 1x

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Description

A vegan salad of steamed green beans with fresh coconut, lemon juice and a fragrant spiced oil. 

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Ingredients

Units USM Scale 1/2x1x2x3x

The Salad Base

• 1 lb green beans (see Variations)

The Seasonings

• salt, to taste
• raw sugar, to taste
• 1/2 medium lemon/lime

Spiced Oil Topping

• scant 1/4 cup neutral cooking oil (see Variations)
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp asafetida
• 2–3 dried Indian red chilies (round or long)

Other Toppings

• 1/4 cup fresh grated coconut (thawed if frozen)
• 8–10 sprigs of cilantro/coriander leaves, chopped

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Instructions

Preparing the Salad Base

• Wash and trim the ends of the green beans.
• Thinly slice the green beans, stacking about 8-10 green beans at a time (or less or more depending on your preference),
• Transfer the sliced green beans to an insert pan or directly into the inner pot of the Instant Pot.
• Add 1 cup of water to the green beans.
• Add 1 cup of water to the inner pot of the Instant Pot, if using the insert pan. If the green beans are added directly to the inner pot, you can disregard this step.
• Place the trivet inside and then place the insert pan with green beans and water over it.
• Close the lid, turn the steam valve to sealing position.
• Press the Steam button. Set the time to 5 minutes and pressure to low.
• When cooking is complete, let the pressure release naturally. This will take about 10-12 minutes.It will result in soft texture for the cooked beans. For tender beans with a crunchy texture, perform a quick release. 
• Open the lid and carefully drain the water from the pan with the beans.  Set it aside till you are ready to use.
• Alternatively, you can cook the beans with 2 cups of water in a pot over a stove by bringing it to a boil and then simmering it for 5-10 minutes till the beans turn to your desired texture (soft or tender with crunchy bite).

Preparing the Spiced Oil Topping

• Heat oil in a small pan over medium heat.
• When it starts shimmering, add the cumin and mustard seeds along with the dried red chilies and the asafetida. Let the seeds and the chilies sizzle in the hot oil for 30 seconds. The seeds will plump up and start crackling.
• Turn the heat off immediately.

Assembling the Salad

• In a medium bowl, add the steamed green beans.
• Season with salt, sugar and squeeze the juice from the lemon/lime over it. 
• Pour the spiced hot oil over it.
• Add fresh grated coconut and chopped cilantro/coriander leaves.
• Give it a good toss to combine everything well.
• Adjust seasonings, if needed and serve immediately (see FAQs & Notes for storage information)