Roasted Green Beans with ‘Chaunk’

Summer is all about easy recipes and making one pan sides are the easiest way to bring a whole lot of flavor to the table. I have for you Roasted Green Beans with “chaunk” -tempering of mustard seeds, curry leaves and a tsp of ghee.

It really starts with some really fresh green beans. I marinade them for 30 minutes or less in a spice mix which is listed below and then pop them in the oven at 400F/ 200C for 15-20 minutes.

These beans are crisp and well seasoned with the marinade spices- you can eat them as is or elevate them with the really simple tempering drizzled over while the beans are still hot!

Now for the “Chaunk”. I can’t tell you how important it is in Indian cusine. Often referred to as Tadka, phodon or vagaar, it all sizzles down to using some ghee/ clarified butter or oil and adding whole spices till they pop and then pouring it over your choice of dish.

Roasted Green Beans with Chaunk

A quick and easy side with a simple tempering.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Appetizer, dinner, Lunch
Cuisine: Indian
Keyword: green beans, healthy, indian recipes, oven roasted, sheet pan, vegetarian
Servings: 6 people


Green Beans

  • 2 lbs fresh green beans
  • 3 tsp olive oil
  • 2 tsp kosher salt
  • 1 tsp turmeric powder
  • 2 tsp coriander/ dhania powder
  • 2 tsp lime juice
  • 2 tsp red chilli powder
  • 1 tsp garam masala powder

For Tempering

  • 1 tsp ghee/ clarified butter or oil
  • 2 tsp mustard seeds
  • 8-10 fresh curry leaves
  • 1/2 tsp asafetida powder/hing
  • 1 tsp salt


Green Beans

  • Clean the green beans. cut off the ends and mix all the other ingredients together to toss with the beans. Let it marinade for 30 minutes.
  • Preheat oven to 400F/200C. Adjust rack to the middle in the oven and spray a sheet pan with some cooking spray.
  • Transfer the green beans to the prepared sheet pan and roast in the oven for 20 minutes.
  • Toss the green beans after 10 minutes to ensure uniform cooking.
  • Once you see the beans crisping up pull the pan out of the oven and let it rest for 5 minutes.


  • Heat the ghee/ oil in small saucepan or tempering vessel and add the mustard seeds on medium high heat.
  • Once the seeds pop, lower the flame and add the curry leaves, asafetida and salt. Stir and let the leaves curl up a bit.
  • Pour the tempering over the cooked green beans.

If you are looking to buy a Chaunk/ tempering vessel, you can click here

Don’t plan on any leftovers for this one- there won’t be any :). Hope you enjoy this recipe and as always do leave a comment and tag @beyond.curry on your feed. Enjoy.

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