Guferati is a spicy, earthy green bean dish originating from India. The recipe requires one pan and takes less than ten minutes to cook. I like to eat it with lots of curry and naan!
This past weekend, I was in Vegas for a music festival, and I got to see Arcade Fire and St. Vincent, and it was sosososo good!! I wore sheer clothing, drank beer, and lived my young-adult life for a change. I also got to see Death Cab for Cutie, and I was transported back to my high school days when I was an emo teen listening to that song on repeat via YouTube. (Note: yes, I know that song came out in 2005, but I didn’t get all emotional over it until I was in high school a few years later, okurrr?).
There was something so nostalgic and wonderful about the mix of heat + cigarette smoke + music. I felt like I was at Warped Tour all over again. Except this time, I had fringy bangs instead of bangs that swept across my forehead. And winged eyeliner instead of eyeliner that was plastered under my lower lashline. And I was listening to indie rock musicians instead of a bunch of skinny boys with gauges screaming about “bitches”. Being a teen was so cool and fun!!
Speaking of being a cool and fun teen, that’s when I originally started my blog. Yes, it’s been that long. I was specializing in a culinary high school, and I was obsessed with Indian food. (Spoiler alert: I still am). Because of this, one of the earliest recipes I ever posted on my blog was for “guferati”.
Guferati is a spicy, earthy Indian green bean dish. And honestly, even with lots of research, that’s all I know about it. I cannot seem to remember how I even came across this dish. But to this day, despite the awful iphone pictures, the recipe has remained one of the most popular on my blog. So! I decided to reshoot it and update the recipe a bit. I made it easier, I made it one-pan, and I finally learned how to cook green beans the right way. This guferati has stood the test of time. 16-year-old Sara Lynn would be stoked.
GUFERATI (INDIAN GREEN BEANS)
Guferati (Indian Green Beans)
- 1 lb green beans trimmed
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1/4 tsp fresh ginger
- 1/2 tbsp black or brown mustard seeds
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Place green beans in a large pan. Add 1/3 cup of water. Bring to a simmer over medium-high heat. Cover, and cook for about 3-5 minutes, or until slightly tender but still crispy.
- Remove the lid from the pan, and stir until the water is evaporated. Make a well in the center of the pan, drizzling the oil in the center.
- Add the garlic and ginger to the oil, stirring until fragrant. Quickly mix in the mustard seeds, red pepper flakes, salt and pepper. Mustard seeds may pop. Cook until your desired doneness. Serve!
xo Sara Lynn
*Song of the day: I Will Follow You into the Dark by Death Cab for Cutie