Carrot Beans Curry

Volume

Serving for 4-5 people.

Ingredients

- 0.25kg carrots
- 0.25kg beans
- 4 tbsp grated coconut
- 0.5 tsp turmeric
- 1.5 tsp salt
- 2 tsp sugar
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 tbsp urad daal
- 0.25 tsp asofoetida
- 2 red chillis (dried)

Other Requirements

Sauce pan + ladel

Steps to Prepare

1. Boil the Vegetables

  1. Wash and cut the carrots and beans.
  2. Place them in a vessel with just enough water to cover them.
  3. Add 0.5 tsp of turmeric and 1.5 tsp of salt to the water and leave it to boil.

  4. Allow it to boil until the carrots and beans are soft enough to easily cut through with a spoon.
  5. Once done, drain the water out and set the vegetables aside for a while.

2. Cook the Curry

  1. Add 2tbsp oil to a sauce pan and wait for it to get hot. Add 1tsp of mustard seeds.
  2. Once the mustard seeds begin to sizzle, add 2 tbsp urad daal, 0.25 tsp asofoetida, 2 broken red chillis. Add a little bit of salt to add some more flavour.

  3. Add the carrots and beans to the sauce pan. Toss them around a little bit to soak in the oil and get cooked properly. The vegetables need not get cooked very thoroughly, but should be allowed to stay there till hot and dry.

  4. While tossing the vegetables around, add some salt to taste, if need be. Add 2 tsp of sugar to the vegtables, to give it a marginally sweeter flavour.
  5. Once done, switch off the flame and allow the vegetables too cool down a little bit.
  6. Once completely cooled, add the grated coconut to the dish. Then mix around a little bit (with the flame off) until the dish is uniformly mixed.

Serve the curry as a side dish with any rice based dish.