Fansi nu Shaak is a simple Gujarati stir-fry, just a handful of spices, a little garlic, and a quick steam and sauté. It’s the kind of everyday shaak we grew up eating with rotli, dal, and bhaat (rice), quick enough to throw together on a weeknight but full of flavor.

The combination of ajmo (carom seeds) and garlic is a classic one in Gujarati cooking, especially with beans. It brings out the fresh, clean flavor of the green beans.

Why You’ll Love This Recipe

• Fast and Easy: Just chop, steam, and stir-fry.
• Big Flavor, Few Ingredients: Ajmo and garlic create an incredibly aromatic base.
• Healthy and Light: A classic vegetable shaak, perfect for a balanced Gujarati meal.
• Family Recipe: This version comes straight from our family kitchen.
  

Ingredients for Fansi nu Shaak

• Green Beans: Fresh, crisp green beans are essential. Chop into half-inch pieces.
• Ajmo (Carom Seeds): Adds a distinctive, thyme-like flavor and aids digestion.
• Garlic: Adds richness and depth.
• Turmeric and Black Pepper: A classic health-boosting combination — black pepper helps activate the curcumin in turmeric.
• Kashmiri Chili Powder: For a beautiful color and mild heat.
• Cayenne: Adds a little extra kick (adjust to taste).
• Dhana Jeeru: A 50/50 blend, by weight, of ground coriander and cumin. A staple spice mix in Gujarati cooking.
• Hing (Asafoetida): Adds a savory depth.
• Salt: Essential for balancing the flavors.
• Oil: Avocado oil or any neutral oil works well.

How to Make Gujarati Green Beans

1. Steam the Green Beans. Chop the green beans into ½-inch pieces. Steam them for 5 to 8 minutes, just until tender but still bright green.
2. Heat oil in a pan. Once it shimmers, add ajmo and hing. Let them bloom in the oil.
3. Add finely chopped garlic and sauté until golden at the edges. Stir in turmeric and black pepper.
4. Saute the beans. Add the steamed green beans and stir to coat with the spices. Cook for 3 to 4 minutes.
5. Final Seasoning. Stir in Kashmiri chili powder, cayenne, dhana jeeru, and salt. Cook for another 1–2 minutes.

Recipe

Fansi nu Shaak | Gujarati Green Beans Saute

By Puja

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A simple Gujarati stir-fry made with green beans, cumin, and turmeric. Light, flavorful, and perfect with roti or dal.

Prep Time10mins10 minutes

Cook Time12mins12 minutes

Total Time22mins22 minutes

CourseMain Course

CuisineIndian

Servings4

Calories100 kcal

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Ingredients

Scale:1x2x3x

• 350 g green beans (about 3 cups, chopped into ½-inch pieces)
• 2 Tbsp avocado oil (or neutral oil)
• 1 tsp carom seeds (ajmo)
• 1/16 tsp asafoetida (hing)
• 1/2 tsp turmeric
• 1 Pinch of black pepper
• 1/2 tsp Kashmiri chili powder
• 3 cloves garlic (finely chopped)
• 1/2 Tbsp dhana jeeru (equal parts coriander and cumin, toasted and ground)
• 1/2 tsp salt (or to taste)

Instructions

1. Chop the green beans into ½-inch pieces.
2. Steam the green beans for 5 to 8 minutes until tender but still green.
3. In a wide pan, heat oil over medium heat until shimmering. Add carom seeds and hing. Stir for a few seconds until fragrant.
4. Add chopped garlic. Sauté until garlic starts to turn golden. Stir in turmeric and a pinch of black pepper.
5. Immediately add steamed green beans. Toss to coat and cook for 3–4 minutes, stirring occasionally.
6. Add Kashmiri chili powder, cayenne, dhana jeeru, and salt. Stir and cook for another 1–2 minutes.

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Calories:100kcal

Carbohydrates:8g

Protein:2g

Fat:8g

Saturated Fat:1g

Polyunsaturated Fat:1g

Monounsaturated Fat:5g

Sodium:301mg

Potassium:208mg

Fiber:3g

Sugar:3g

Vitamin A:730IU

Vitamin C:12mg

Calcium:38mg

Iron:1mg

Serving Suggestions

This simple fansi nu shaak pairs beautifully with:

• Roti (whole wheat flatbread)
• Dal Bhat (rice and dal)
• A side of yogurt for a cooling contrast

Tips and Variations

• Too Wet? If you see water pooling in the pan, increase the heat slightly to evaporate it. The beans should fry gently, not boil.
• Optional Sugar. Some families add a little sugar (up to a tsp) toward the end for a touch of sweetness. I personally don’t, but it’s a common Gujarati variation.
• Add Lemon
  A drizzle of lemon juice before serving can add a bright pop of acidity.
• Microwave Steaming. In a pinch, you can steam the green beans in the microwave with a splash of water in a covered bowl.
  

About the Flavor Profile

Ajmo and garlic are a beloved pairing in Gujarati cooking, especially with beans. Both add wonderful flavor, and ajmo is believed to aid digestion, which makes it a perfect match for bean dishes.

More Shaak Recipes You’ll Love

• Papdi nu Shaak
• Bhinda nu Shaak (Okra Fry)
• Karela nu Shaak (Bitter Gourd Stir-Fry)