Gajar Fansi Sabzi (Beans Carrot Sabzi)
A quick Gujarati dry stir-fry of French beans and carrots with a mustard tadka and jaggery-lemon finish. Ready in 20 minutes, naturally vegan, and perfect for lunchboxes.
Equipment
- Kadai or wide pan with lid
Ingredients
Vegetables
- 250g French beans (fansi), trimmed and cut into long thin strips (~2 inches)
- 2 medium carrots peeled and cut into matchstick strips
Tadka
- 1.5 tbsp neutral oil sunflower or any light oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp hing asafoetida
- 8-10 fresh curry leaves
- 1-2 green chilies slit
Spices
- 1/4 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp coriander-cumin powder dhana-jeera
- Salt to taste
Gujarati Finish
- 1 tsp jaggery gur; roughly chopped
- 1 tbsp fresh lemon juice
Instructions
Prep the Vegetables
- Trim the ends off the French beans and cut into long thin strips, roughly 2 inches.
- Peel the carrots and cut into matchstick strips of the same length. Keeping sizes uniform ensures even cooking.
- Wash and drain well, then set aside.
Start the Tadka
- Heat oil in a kadai over medium heat.
- Add mustard seeds and let them splutter; this takes 20-30 seconds.
- Add cumin seeds, hing, and curry leaves. Stand back slightly as the curry leaves pop.
- Add the green chili and stir once.
Cook the Sabzi
- Add the drained beans and carrots to the tadka. Stir well to coat in the oil and spices.
- Add turmeric, red chili powder, dhana-jeera, and salt. Mix again.
- Cover and cook on medium-low heat for 10-12 minutes, stirring once or twice. The vegetables cook in their own steam.
- If the pan looks very dry after 5 minutes, add 1-2 tablespoons of water. No more than that.
Finish and Serve
- Once the beans are just tender with a slight bite and the carrots are cooked through, add the jaggery.
- Stir and cook for another minute until the jaggery melts into the sabzi.
- Turn off the heat. Squeeze fresh lemon juice over the top.
- Taste, adjust salt, and serve hot.
Notes
Don't overcook. Beans should retain a slight crunch; they continue softening from residual heat.
Lunchbox tip: skip the lemon juice when packing; pack a lemon wedge separately and squeeze fresh when eating. Holds well at room temperature for 4-5 hours.
Jain-friendly: this recipe is already onion-free and garlic-free. Confirm your hing is certified Jain.
Frozen beans: thaw completely and pat dry before adding; they release more moisture than fresh.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat.
Tried this recipe?Let us know how it was!