MUM’S GREEN BEANS CURRY WITH GADRA BEANS
This Recipe Serves 2-3
Mum’s Green Beans Curry with Gadra Beans (How My Mum Makes It – Episode 9)
If you grew up in a South African Indian home, there’s a good chance you’ve had a simple vegetable curry like this on the dinner table. Mum’s Green Beans Curry with Gadra Beans is one of those comforting, everyday recipes that’s full of flavour, made with fresh seasonal ingredients and a handful of pantry spices.
This dry-style curry is cooked without adding any water, allowing the onions, tomatoes and vegetables to release their natural moisture while slowly cooking into a beautifully rich masala. The result is tender green beans, creamy gadra beans and a dish that’s perfect served with rice, rotis, dosa or even fresh bread.
This recipe is part of my How My Mum Makes It series, where my mum shares the traditional South African Indian recipes she’s been making for years. I provide the voiceover while she demonstrates each recipe, preserving the authentic methods and flavours that have been passed down through our family.
What Are Green Beans?
Green beans, also known as string beans, French beans or snap beans, are one of the most popular vegetables used in South African Indian cooking. They have a mild flavour and tender-crisp texture, making them the perfect ingredient for curries, breyanis and vegetable side dishes.
In this recipe, the green beans slowly cook alongside the gadra beans without any added water, allowing them to absorb the aromatic spices while retaining their natural sweetness. Combined with the creamy gadra beans, they create a wholesome, hearty curry that’s simple, nutritious and full of flavour.
What Are Gadra Beans?
Gadra beans are the South African Indian name for fresh borlotti beans, also known as cranberry beans or Roman beans. Unlike dried beans, gadra beans are removed from their pods while still fresh and are recognised by their beautiful cream-coloured skin with pink and purple speckles.
They’re a seasonal favourite in many South African Indian households and are commonly found at fresh produce markets, greengrocers and selected supermarkets. Once cooked, they become soft and creamy with a mild, slightly nutty flavour, making them the perfect addition to vegetable curries.
If you’d like to reduce the cooking time, you can steam or boil the gadra beans before adding them to the curry. Otherwise, simply cook them from fresh until tender.
Tips for the Best Green Beans Curry
- Steam or boil the gadra beans first if you’d like a quicker cooking time.
- Stir the curry occasionally to prevent it from catching on the bottom of the pot.
- Cooking without water creates a richer, more concentrated masala.
- This curry tastes even better the next day as the flavours continue to develop.
Mum’s Green Beans Curry with Gadra Beans Ingredients:
- ¼ cup vegetable oil
- ½ onion, chopped
- ½ tomato, chopped
- 1 sprig curry leaves
- Salt, to taste
- ¼ teaspoon ginger and garlic paste
- ½ teaspoon garam masala
- ¼ teaspoon cumin (jeera) powder
- ¼ teaspoon coriander (dhania) powder
- ½ teaspoon turmeric powder
- 1½ teaspoons chilli powder
- ½ cup gadra beans
- 300 grams green beans, sliced
Method:
- Heat the vegetable oil in a pot over medium heat. Add the chopped onions and curry leaves.
- Roughly mix together.
- Season with salt before adding the ginger and garlic paste.
- Mix together and sauté until the onions are lightly browned and fragrant..
- Add in the spices: garam masala, cumin powder, coriander powder, turmeric powder and chilli powder.
- Mix well and cook the spices for about 30 seconds until fragrant.
- Add the chopped tomatoes and fresh coriander.
- Mix well and cook for 2-3 minutes until the tomatoes soften and begin forming the masala.
- Add the fresh gadra beans and stir until they’re well coated in the spices.
- Cover and cook for about 10 minutes. Tip: If you prefer, steam or boil the gadra beans beforehand to reduce the overall cooking time.
- Stir every few minutes to ensure the masala doesn’t catch or stick to the bottom of the pot.
- Add the sliced green beans and mix everything together.
- Reduce the heat to low, cover with a lid and cook for approximately 50 minutes.
- No water is added to this recipe. The onions, tomatoes and vegetables release enough moisture to cook everything gently while concentrating the flavours. Taste and adjust the salt if needed.
- Once cooked, serve hot with steamed basmati rice, fresh homemade rotis, soft dosa or fresh bread.
- For leftovers, allow the curry to cool completely before storing. Store in an airtight container for up to 4 days. Freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. To Reheat: Warm gently on the stovetop over low heat or microwave until piping hot.
- Whether it’s served alongside a family feast or enjoyed as a simple weeknight meal, Mum’s Green Beans Curry with Gadra Beans is a timeless South African Indian recipe that’s been lovingly passed down through generations. It’s wholesome, comforting and a reminder that the simplest recipes are often the most memorable.
