Carrot Beans Poriyal

Serves: 6

Ingredients

  • 2 tablespoons Groundnut oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Jeera (Cumin seeds)
  • 1 cup Freshly grated coconut
  • 10 to 12 leaves Curry leaves
  • 1/4 cup finely chopped Fresh coriander leaves
  • 250 grams Carrot chopped evenly
  • 250 grams Green beans chopped evenly
  • 5 Green chillies finely chopped or slit lengthwise
  • 1 Medium-sized onion finely chopped

Instructions

Chop the carrots and beans into even-sized small pieces.

In a pan, add the chopped carrots and beans. Sprinkle with approximately 1/4 cup of water and a pinch of salt.

Cook the vegetables until they are about three-quarters done. Then, remove from heat.

In a Kadai (or large frying pan), heat the 2 tablespoons of groundnut oil over medium heat.

Once hot, add the mustard seeds and cumin seeds (jeera). Wait for them to splutter.

Add the chopped onions, green chillies, and curry leaves. Sauté until the onions become translucent.

Mix in the partially cooked carrots and beans. Stir and fry for another 2 minutes.

Finally, add the freshly grated coconut and finely chopped coriander leaves. Stir well to combine.

Turn off the heat. Adjust the salt if needed.

Serve your vibrant Carrot Beans Poriyal with your favourite main dish.

Note: Adjust the number of green chillies based on your heat preference.