Ingredients

• 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

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