Kitchen Recipe
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Sri Lankan Green Bean Curry (Bonchi Curry)
A simple, quick, and fragrant Sri Lankan dry green bean stir-fry tempered with mustard seeds, curry leaves, and grated coconut — a light and delicious everyday side dish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- green beans
- freshly grated coconut
- onion
- garlic
- green chilies
- mustard seeds
- turmeric
- curry leaves
- dried red chilies
- oil
- salt
Equipment
- Wide pan or wok
Instructions
- 1
Prep Beans
Trim and slice green beans diagonally into 2cm pieces.
- 2
Temper
Heat oil. Add mustard seeds and let pop. Add dried red chilies, curry leaves, and sliced onion. Fry until golden. Add garlic and green chilies.
- 3
Add Beans
Add the green beans and turmeric. Toss well to coat. Cook on medium-high heat for 8–10 minutes, stirring occasionally, until tender but still with a slight bite.
- 4
Add Coconut
Reduce heat. Add freshly grated coconut and toss well. Season with salt. Cook for 1 more minute and serve.
Cooking Tips
- Do not cover the pan — cooking uncovered keeps the beans bright green.
- The beans should have a slight bite, not be soft — overcooking makes them dull and mushy.
- Fresh grated coconut added at the end adds a wonderful sweetness and texture.
Variations
- Spicy: Add more dried red chilies and a pinch of chili powder.
- Without Coconut: Simply omit the coconut for a leaner, drier preparation.
Chef's Notes & Storage
- Bonchi curry is one of the most commonly served side dishes in Sri Lankan rice and curry.
- Storage: Keeps in the fridge for 2 days. Reheat in a dry pan.
Nutrition Estimate
115 calories · 3g protein · 10g carbs · 7g fat · 4g fiber per serving
