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Quick Beans Carrot Curry Recipe

Quick Beans Carrot Curry is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 1 cup each - beans and Carrots (cut into small pieces)
  • 2 tbsp - 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 tsp - Urad Dal
  • 1/2 tsp - mustard
  • 1/4 tsp - Jeera
  • 1 - Red Chilli (optional)
  • 2 tbsp - oil
  • Curry leaves (optional)
  • How to Make Quick Beans Carrot Curry:

    1. 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.
    2. Once mustard splutters add hing, green chillies (if you like very spicy, then red chilli) and curry leaves to it.
    3. To the above seasoning add beans and carrot cubes. Add turmeric and salt to this and mix thoroughly.
    4. Now close this and let it cook in a very slow flame. Once the vegetable gets tender add coconut.
    5. 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)
    6. Serve with rice or with roti. Spices can be varied according to taste.


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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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