Carrot & Beans Poriyal

 Ingredients

• 250 gms                      Carrot cut into ½ inch pieces
• 250 gms                      Green beans cut into ½ inch pieces
• 30 ml                           Coconut oil
• 8 gms                          Mustard seeds
• 6 gms                          Urad dal
• 3 nos                           Whole dry red chilies
• 2 sprigs                       Curry leaves
• 3 nos                           Green Chili slit into half
• 3 gms                          Asafoetida
• 50 gms                        Red onion finely chopped
• 12 gms                         Turmeric powder
• 5 gms                           Salt
• 100 ml                         Water
• 25 gms                         Fresh grated coconut 
• 4 sprigs                        Coriander leaves

 Chef of the day: Hyder Ali ( BCT&CA 2nd Sem)

Method:

1. Wash and chop beans and carrots about ½ inch pieces.
2. Heat water in a pan and blanch the carrots and beans. Keep aside.
3. Heat a thick bottom pan. Add oil to the pan.
4. Once hot, add mustard seeds, urad dal, dry red chili,
5. Let mustard seeds splutter, and dal turns light brown.
6. Add green chili, curry leaves, and asafoetida (hing). Sauté for 15 secs.
7. Add chopped onions and sauté till onions turn light brown.
8. Next, add green beans, carrots, turmeric powder, salt, water and mix well.
9. Make sure to scrape any spice if sticking to the pot.
10. Sprinkle lil water and sauté till all the spices are stuck to the vegetables.
11. Sprinkle the grated coconut and toss it well.
12. Dish it out into a bowl and sprinkle with remaining coconut.
13.  Garnish with chopped coriander leaves and serve.