Saturday, January 18, 2014

Carrot beans thoran

Carrot, medium - 2 Nos.
Beans - 1 cup
Grated coconut - 1/2 cup
Onion, small, chopped - 1 No.
Green chillies, chopped - 3 Nos.
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp (Optional)
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs

Heat oil in a pan. Allow mustard seeds to splutter. Add onion, green chillies, and curry leaves. Saute them until the onion turns transparent. Now add turmeric powder and chilli powder (if using). Add carrot, beans,and salt. Lower the flame, close the lid.When the carrot and beans are half cooked, add grated coconut to this. If the veggies look too dry, sprinkle some water. Close the lid. Cook till it is done. Open the lid and cook for a minute. Mix well, but gently.

Serve with rice, a watery curry, or pickle for a simple yet satisfying meal.



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