Ingredients
1 1/4 cups chopped french beans
3/4 cup chopped carrot
1/4 cup freshly grated coconut
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/4 tsp cumin seeds (jeera)
1 tsp crushed garlic (lehsun)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
5 to 6 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
1/4 cup finely chopped onions
salt to taste
1 tsp coconut oil
Method
- Combine the coconut, turmeric powder, chilli powder, cumin seeds and garlic in a plate and mix very well using your hands. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the mustard seeds, urad dal, curry leaves, and kashmiri red chillies and sauté on a medium flame for a few seconds.
- Add the onions, french beans, carrot and salt and sauté on a medium flame for 2 minutes.
- Add 2 tbsp water, mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Add the prepared coconut mixture and coconut oil, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Preparation Time:
Cooking Time:
Total Time:
Makes 3 servings
.jpeg)
