Beans Carrot Poriyal

Beans and carrot is a simple yet delicious South Indian stir fry which goes very well with sambar or

 rasam rice. It goes very well  with roti or pulka as well. It is tempered with basic ingredients and

 finally garnished with dry or fresh grated coconut which gives this dish a very nice flavor and taste.

This recipes goes to Week 2 Day 1 of Blogging Marathon 122 under the theme " Dry side dishes".

 Ingredients:

French beans chopped 2 cups

Carrot chopped 1-1/2 cup

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Chana dal 1/2 tbsp

Dry red chili 1

Curry leaves 6

Dry coconut powder 2 tbsp

Turmeric powder 1/2 tsp

Salt to taste

Chili powder 1 tsp ( adjust as per your taste )

Oil 1 tbsp

Chopped fresh coriander 1/4 cup

Preparation:

Boil 4-5 cups of water till it reaches boiling point.

Switch off flame and add the chopped beans and carrot.

Cover and let sit for 10-15 minutes.

Drain the water and keep the veggies aside.

Heat a pan and add oil, once  oil is hot add mustards seeds.

Once mustards seeds splutter add cumin seeds, chana dal, red chili and curry leaves.

Saute for a minute or so, add the veggies, salt as per your taste, turmeric powder and chili powder.

Give it a mix, cover and cook for 5-7 minutes on medium flame.

As the veggies are slightly cooked in boiled water it will not take much time to cook on tawa.

Now add coconut powder, mix and adjust salt at this point of time.

Cover and cook for another 2 minutes on medium flame.

Garnish with chopped fresh coriander leaves and serve as a side dish with rice or roti or phulka.

Check to see what my fellow bloggers are cooking for Blogging Marathon 122.