Sunday, March 27, 2022

Romano Beans Curry

This is a delicious and vegan side made with Romano beans and flavored with sesame seeds, peanuts, coconut, and black pepper. Flavor sounds amazing! This is easy to prepare too.

A few weeks back, I saw these beans in the market and they looked interesting. I have never tried these before. They were a little pricey, but grabbed some and tried them right away. They are flat green beans, one -inch wide and nearly 10-12 in long. These Romano beans tasted very similar to our traditional hyacinth beans which are very short ones. We call the shorter ones avarakai and this can be used to make a simple and delicious curry Avarakai Curry. These Romano beans tasted great and immediately grabbed some more from the market before it was all gone. They were great in soups too. This curry was one among the recipes that we loved with these beans. 

These beans are cooked in about 7 to 8 minutes, this is a plus when making a side. The faster cooking ones are always loved, right? Well, these fit in that category. Sauté  and cover and cook for a few minutes, season your way and have them.

The flavor of these beans is enhanced by the amazing combination of peanuts, sesame seeds, and coconut. These are often used in our curries and this Bhagara Baigan is a classic example. The toasted nuts and coconut mixture gives an amazing rich taste. I have used black pepper to give a kick, adjust the quantity as per your preference. Freshly grated coconut and frozen grated coconut can be used in this recipe. If you do not have that, use unsweetened desiccated coconut or a tablespoon of coconut milk. Chili flakes, or cayenne can also be used in place of black pepper and that would also taste great. 

Coconut adds amazing flavor to any dish and often I add that in a lot of veggie sides like this Asparagus and Coconut Stir-Fry, Avarakai Curry, or South-Indian Kale Stir-Fry. These are amazing and simple sides for any occasion and using the Spring produce can be used! Green Beans and Aloo Curry or Lemon Potatoes make a delicious side too!

Easter is right around the corner and it's a perfect time to plan on Easter menu. Christie is hosting an event and we are sharing delicious Spring sides to aid planning the menu. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


Romano beans - 4.5 cups, 1-in pieces
Salt - 3/4 to 1 tsp
Ginger - 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped

To grind

Roasted peanuts - 2 tbsp
Sesame seeds - 2 tbsp, toasted
Coconut - 2 tbsp, fresh or frozen
Whole black pepper - 1/2 tsp

To Temper

Oil - 1-2 tbsp
Dried red chili - 1, torn
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafetida - 1/8 tsp


Heat oil on a pan over medium flame. Add the dried red chiles and mustard seeds, when it splutters add the curry leaves and asafetida, fry for 30 seconds.

Add the chopped Romano beans, combine well, cover and cook for 4 minutes.

Open the lid, give a stir, add the chopped ginger and garlic, mix well, cover and cook for 3-4 minutes.

In the meantime, grind the sesame seeds, peanuts, coconut and black pepper to a coarse texture.

Add salt to the beans followed by the ground coconut mixture, mix and stir fry for 2-3 minutes.

Transfer to a serving bowl. Serve as a side.

Easy Easter Side Dish Recipes


  1. A great change from standard green bean casserole!

  2. A nice switch from green bean casserole!

  3. These sound delicious. Love the little bite-sized pieces.

  4. Sounds like an easy but flavorful side.

  5. I get lots of flat beans in CSA season. I'll be trying this soon!