Bengali cuisine is a tapestry of flavors, and the amalgamation of veggies and proteins often results in a tantalizing dish. One such delightful creation is sautéed green beans with eggs. This recipe infuses the subtle crunch of green beans with the creamy texture of eggs, offering a taste that’s both comforting and nutritious. Let’s dive into this simple yet delicious Bengali culinary gem.
The Green Beans
To prepare the green beans, first make sure they’re clean and free of any dirt or debris—either by buying a bag of already washed beans or by giving them a wash yourself and then drying.
Trim the ends of each green bean, removing the tough tips. Then cut them as small as possible. I like to take a handful at a time and chop away. Be warned—this is slightly tedious and can take some time! Try to keep the green bean cuts as even as possible.
Place all the diced green beans into a bowl and set aside.
The base of the sautéed green beans is incredibly simple—all you need is an onion, oil, and salt.
Slice one medium onion thinly and set aside. Heat a rounded pot or large pan on medium heat. Add a neutral oil like grape seed and sliced onions along with some salt. Sauté, then turn the heat down to low, cover, and allow to cook until golden and caramelized—about 25-30 minutes.
There are so many variations that can be made to this base. Some options include adding Thai chili peppers for some heat. Turmeric and/or red chili powder for color and flavor. You can even add meats like beef chunks or chicken cut into small pieces. This recipe, however, keeps it as simple as possible.
Cooking the Bazee
Once the onions are perfectly caramelized and golden brown, add the prepped green beans. Give it a good mix to combine the beans with the onions. Then cover and cook until completely tender—mixing every 15 minutes or so to prevent burning.
Once the beans are tender, whisk a few eggs in a separate bowl and pour it straight in, moving vigorously. The egg will scramble into the green beans and everything will be about the same size. Once the eggs are cooked—about one minute—the bazee is ready to enjoy! Bengalis love to eat this as a side to rice, usually with more curries and other sides.
Time: 1 hour
- 1 medium onion, sliced
- 2 lb green beans, washed and trimmed
- 2 tbsp neutral oil for cooking—like grapeseed
- Salt to taste
- 4 large eggs, whisked
1. Heat a pot on medium heat. Add oil, onions, and salt. Mix, then cover, lower the heat to medium, and cook gently until golden brown and caramelized, stirring occasionally
2. In the meantime, chop green beans very small and evenly. Once onions are ready, add prepped green beans and mix well to combine with the onions
3. Cover and cook on low until tender, stirring occasionally to prevent burning
4. Once tender, add whisked eggs and stir quickly to scramble into the beans. Once the eggs are cooked through—about a minute, it is ready. Serve with some fluffy white rice and enjoy!
This Bengali sautéed green beans and eggs recipe marries the earthiness of green beans with the creaminess of eggs, resulting in a dish that’s bursting with flavors. Whether you’re seeking a comforting weekday meal or a flavorful side, this Bengali delight is sure to please your taste buds. Happy cooking!