- Advertisement -
Recipe for Carrot Beans Stirfry
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- Carrot- 1 no. big
- Beans- 1/4 kg
- Salt- 1 teaspoon
- Turmeric powder- 1/4 teaspoon
- Green chilly- 1 no.
- Jaggery- gooseberry sized or 1 teaspoon
- Grated coconut- 2 teaspoon
- Coconut oil/cooking oil- 2 teaspoon
- Mustard seeds- 1 teaspoon
- Split black gram lentil- 1 teaspoon
- Red chilly- 1 no.
- Curry leaves- few
Wash carrot and beans in enough water. Peal the carrot and chop it into small cubes. Discarding the edges of beans chop them too in to small pieces. Keep them aside.
Heat a cooking pan/Kadai adding all the seasoning ingredients one after the other in the same order. When mustard seeds splutter and split black gram lentil turns brown, add the chopped veggies. Stir it for a while.
Now add salt, turmeric powder, slit green chilly, jaggery and 1/2 cup of water. Let it cook covered in low flame till the beans and carrot pieces are soft.
When the veggies are cooked add grated coconut and mix well for while. Switch off the flame.
Simple and quick carrot beans stirfry is ready. Serve it with rice or chapati.
While cooking stirfry, in between keep stirring, just to ensure the veggies are not burnt. If needed you can little water too.
After adding grated coconut let it be in flame for few seconds.
Add more green chillies for more spiciness.