Carrot beans poriyal or carrot stir-fry is one of the easiest and simplest side dish recipe to make. This stir-fry vegetable goes well as a side dish with rice and sambar. Carrot and beans used gives a nice colour to the vegetable. Carrot beans poriyal is a popular south indian dish and a dry vegetable recipe made with carrots and french beans. When garnished with grated coconut, it gives a good flavor to the dish. Carrots are a good source of Vitamin A, Vitamin C and iron. Green beans are full of antioxidants, dietary fibre, iron and other essential nutrients. Do try this healthy poriyal ..
Prep Time : 15 mins
Cook Time : 15 mins
Servings : 4 persons
South Indian cuisine
Carrot – 2 cups (chopped finely)
French Beans – 2 cups (chopped finely)
Onion – 1 (small sized – chopped finely)
Oil – 2 tablespoons
Mustard seeds/rai – 1/2 teaspoon
A pinch of asafetida or hing
Urad dal – 1 teaspoon
Whole red chillies – 3 to 4
Curry leaves – 10
Turmeric powder – 1/4 teaspoon
Grated coconut – 1/2 cup
Salt to taste
HOW TO MAKE OR PREPARE CARROT BEANS STIR-FRY RECIPE
Wash the carrots and beans thoroughly. Peel the skin of the carrots. Then chop them into small equal pieces. Chop the french beans into small pieces. Keep them aside. Heat oil in a pan or kadai on medium flame. Once the oil becomes hot, splutter mustard seeds, urad dal, hing and red chillies.
Add chopped onions and curry leaves. Saute till the onions become translucent. Then add chopped beans, carrot and turmeric powder. Mix well.
Add 1/2 cup of water and cook covered for 15 minutes on a low to medium flame. Cook till the vegetables are well cooked. Add salt and mix well. Finally add grated coconut and mix well.
Tasty carrot-beans stir-fry is ready to be served. Serve with steamed rice and sambar or rasam.
Add a teaspoon of sugar to the dish, as it not only adds to the taste, but also retains colour of the vegetable.
If you are in a hurry, pressure cook the vegetables for 2 whistles and then give the seasoning.
You can skip the onions, which is purely optional.
Ensure to chop the veggies uniformly so that they are cooked well.
Do not overcook the veggies as little crunchiness adds to the taste.