Beans and Carrot Thoran/ Beans and Carrot Stirfry with coconut

 

 

 

Ingredients:

Carrot- 2 cups (finely chopped)

Beans- 2 cup (finely chopped)

Onion- 1 small (finely chopped)

Green chillies- 2 (finely chopped)

 

For Grinding:

Scrapped coconut- 1 cup

Chili powder- 1/2 teaspoon

Turmeric Powder- 1/4 teaspoon

Garlic- 1/2 a clove

Cumin seeds- 1/2 teaspoon

 

For Seasoning:

Oil- 2 tablespoon

Mustard- 1/2 spoon

Curry leaves- 1 spring

 

Preparation:

 

 Put all ingredients for grinding in the mixer grinder on the pulse mode for 2 secs. Keep this aside.

Mix together carrots, beans, onion and green chillies and transfer to a non-stick pan. Add two tablespoons of water and enough salt and cook on a medium flame for about 5 minutes. Add the coconut mixture to the top of the carrot beans mix and close the lid. Open the lid after 5 minutes and sauté until water evaporates and the vegetables cooks very well.

 

Heat oil in a different pan and splutter mustard seeds and then add curry leaves. Season the oil over the cooked vegetables.