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Ingredients:
Equal quantities of Beans and Carrots. (after they are cut small).
2 tb spoons of dry Coconut (or 1/4 cup of fresh coconut)
4 Green Chillies (cut very thin)
Pinch of Hing
Pinch of Turmeric
Salt to taste For Seasoning
1/2 tea spoon Urad Daal
1/2 teaspoon Mustard
1/4 teaspoon Jeera
1 Red Chilli (optional)
2 table spoons of Oil
Curry leaves (optional)
Equal quantities of Beans and Carrots. (after they are cut small).
2 tb spoons of dry Coconut (or 1/4 cup of fresh coconut)
4 Green Chillies (cut very thin)
Pinch of Hing
Pinch of Turmeric
Salt to taste For Seasoning
1/2 tea spoon Urad Daal
1/2 teaspoon Mustard
1/4 teaspoon Jeera
1 Red Chilli (optional)
2 table spoons of Oil
Curry leaves (optional)
Beans Carrot Curry
Method
- Wash and cut carrots and beans into small pieces.
- In a kadai (or thick bottomed vessel) put seasoning with oil, urad daal, mustard and jeera. Once mustard splutters add hing, green chillies (if you like very spicy, then red chilli) and curry leaves to it.
- To the above seasoning add beans and carrot cubes. Add turmeric and salt to this and mix thoroughly.
- Now close this and let it cook in a very slow flame. Once the vegetable gets tender add cocunut.
- Simmer the flame and let it cook for 1 more minute. (If you find any water open the lid and leave it on the high flame for 1/2 minute)
- Serve with Rice or with Roti.
- Spices can be varied according to taste.
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