Quick Beans Carrot Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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