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