French Beans and Pine Nut Stir-fry or Chilgoza Falli ki Sabji

French Beans and Pine Nut Stir-fry or Chilgoza Falli ki Sabji

Greens … A mother’s delight and the millennial child’s nightmare.

Well, here’s a super green vegetable, surely to be relished across generations…

The Chilgoza Falli ki Sabji or French Beans and Pine Nut Stir-fry, is almost like the confluence of the sacred Indian rivers of Ganga and Yamuna… an enigmatic blend of ingredients, colours, flavours and nutrition. Pine nuts is a super energy booster and a great source of magnesium….it pairs beautifully with these green beans which are so full of vitamins and minerals…, and the cherry tomatoes for its diverse flavour and desired drama. Also, an interesting vegetable to add to any weight loss diet.

My first knowledge of this simple yet memorable dish is from Masala Kraft @ The Taj Mahal Hotel Mumbai… created by none other than the celebrity chef Hemant Oberoi!! ..Never could have imagined, it will be such a rage and favourite in my house today Tired making the regular Aloo-Falli (Potato Beans ki sabji), I’m sure this really easy-to-make dish is going to leave all licking their fingers…. combines very well with homemade Chapatis as well as Tandori Rotis, Nans, etc …

All mothers out there …do give this recipe a definite try and please share your feedback..


French Beans and Pine Nut Stirfry – Chilgoza Falli ki Sabji

Course Main Course
Servings 4 to 6 persons
Preparation Time 10 minutes
Cook time 15 minutes

Ingredients for Chilgoza Falli ki Sabji

(1 cup = 250 ml)


500 gms Green beans (haricot variety)
2 tbsp Olive oil
1 tbsp Jeera / cumin seeds
1 tbsp Garlic  finely chopped
1 tbsp Ginger finely chopped
1 tbsp Fresh Red chilli  chopped
1 tbsp Green chilli chopped
2 tbsp Pine nuts (chilgoza), lightly toasted.
10-12 no Cherry tomatoes, halved
1 tsp Chaat masala
1 no Juice of one lemon
Salt to taste

Instructions for Chilgoza Falli ki  Sabji

1. String the beans properly and cut into 2” long pieces 
2. Blanch them in salted boiling water for 5-10 minutes. Drain and immerse in ice-cold chilled water. (this ensures the vegetable retains the freshness and the bright green colour).
3. Heat the oil in a pan. Sauté the cumin seeds. Stir in the ginger, green chilli and garlic and sauté for 2 – 3 minutes.
4. Add the red chilli chopped, pine nuts, haricot beans, and stir-fry for 2-3 minutes.

5. Add cherry tomatoes and cook for one minute. Sprinkle chaat masala, salt and lime juice, serve warm.

Note: Do not overcook the beans. They should retain their crunch.

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