How to Make Cabbage and Green Beans Stir Fry (Traditional & Healthy Version)
Cabbage and Green Beans Stir Fry, locally known as 'Kosu Beans Poriyal' in South India, is a vibrant, nutritious sabzi enjoyed across Tamil Nadu, Karnataka, and Kerala. This simple yet flavorful side dish combines finely chopped cabbage (patta gobhi) and tender green beans (french beans) with aromatic tadka of mustard seeds, curry leaves (kadi patta), and coconut, resulting in a light, fiber-rich accompaniment. Traditionally served with steaming hot rice and sambar or rasam, this stir fry is a staple in everyday South Indian lunches and is especially popular during festivals like Pongal and Onam for its sattvic, no-onion-no-garlic profile. The dish is loved for its crisp texture and subtle flavors, letting the freshness of vegetables shine. The gentle seasoning of turmeric (haldi), hing (asafoetida), and green chilies appeals to everyone, from elders seeking light meals to kids. Given its low calorie count, high fiber content, and absence of heavy spices or oil, Cabbage and Green Beans Stir Fry is an excellent choice for health-conscious eaters, those tracking macros, or anyone looking to add more greens to their Indian plate.
Ingredients
- •2 cups Cabbage (patta gobhi) (finely shredded)
- •1 cup Green beans (french beans) (finely chopped)
- •1 tablespoon Coconut oil (preferred for authentic flavor; use any cold-pressed oil)
- •1/2 teaspoon Mustard seeds (rai)
- •8-10 Curry leaves (kadi patta) (fresh)
- •1 Green chili (finely chopped; adjust to taste)
- •1/4 teaspoon Turmeric powder (haldi)
- •a pinch Asafoetida (hing)
- •to taste Salt
- •2 tablespoons Fresh grated coconut (optional, for garnish)
Step-by-step instructions
Step 1 · Wash and finely shred the cabbage (patta gobhi) and chop the green ...
Wash and finely shred the cabbage (patta gobhi) and chop the green beans (french beans) evenly for uniform cooking.
Step 2 · Heat coconut oil in a heavy-bottomed kadhai (wok) on medium flame
Heat coconut oil in a heavy-bottomed kadhai (wok) on medium flame. Add mustard seeds (rai) and let them splutter.
Step 3 · Add curry leaves (kadi patta)
Add curry leaves (kadi patta), chopped green chili, and a pinch of hing (asafoetida). Sauté for 30 seconds till fragrant.
Step 4 · Add the chopped green beans first
Add the chopped green beans first. Stir and cook for 2-3 minutes, allowing them to soften slightly.
Step 5 · Add the shredded cabbage
Add the shredded cabbage, sprinkle turmeric powder (haldi) and salt. Mix well. Cover and cook on low flame for 8-10 minutes, stirring occasionally.
Step 6 · Once the vegetables are tender but still have a bite
Once the vegetables are tender but still have a bite, add fresh grated coconut. Toss everything together and cook uncovered for 1 minute.
Step 7 · Switch off the flame
Switch off the flame. Serve hot with steamed rice, sambar, or as a healthy lunch sabzi with phulka (roti).
Why this recipe is healthy
This stir fry is naturally low in calories and fat while offering a high fiber content, supporting gut health and prolonged satiety. With no refined ingredients or added sugars, it fits perfectly into weight loss, diabetic, and heart-friendly meal plans. Its plant-based protein, micronutrients, and antioxidants contribute to overall wellness, making it one of the healthiest sabzis in Indian cuisine.
A note on tradition
Known as 'Poriyal' in Tamil Nadu and 'Thoran' in Kerala, this stir fry is an everyday favorite, especially during South Indian festivals like Pongal and Onam. It reflects the Indian tradition of creating wholesome, satvik dishes using seasonal vegetables, coconut, and minimal spices. The use of coconut and curry leaves showcases the region's culinary heritage, making this a must-have in festive sadhyas (feasts) and daily meals alike.