Name: Helly Raichura’s green beans and coriander stir-fry (sheemaur dhonay saag)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 200 gm coriander sprigs; 1 tbsp finely grated ginger; 1 long green chilli, thinly sliced; 80 ml (⅓ cup) mustard oil; ½ tsp nigella seeds; 3 tsp caster sugar; 400 gm green beans, trimmed, cut into 2.5cm lengths; Edible flowers, to serve

“Traditionally, this dish is often made with broad beans,” says Helly Raichura, “but you can use any kind of bean you like – even snow peas work here. The most important thing is they have a bit of crunch.”

Ingredients

200 gm coriander sprigs

1 tbsp finely grated ginger

1 long green chilli, thinly sliced

80 ml (⅓ cup) mustard oil

½ tsp nigella seeds

3 tsp caster sugar

400 gm green beans, trimmed, cut into 2.5cm lengths

Edible flowers, to serve

Method

1.Place coriander, ginger and chilli with 2 tbsp mustard oil and 60ml cold water in a blender and blend to a paste. Set aside.

2.Heat a large frying pan with remaining mustard oil over medium-high heat. Add nigella seeds and cook, stirring, until lightly toasted (30 seconds). Stir in paste and sugar and cook, stirring continuously, until fragrant and lightly toasted (1-2 minutes).

3.Add beans and cook until beans are just cooked and still with a crunch (3-5 minutes); season to taste, transfer to a serving plate and scatter with edible flowers.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Ingredients

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