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Carrot & Beans Poriyal

Ingredients

  • 250 gms Carrot cut into ½ inch pieces
  • 250 gms Green beans cut into ½ inch pieces
  • 30 ml Coconut oil
  • 8 gms Mustard seeds
  • 6 gms Urad dal
  • 3 nos Whole dry red chilies
  • 2 sprigs Curry leaves
  • 3 nos Green Chili slit into half
  • 3 gms Asafoetida
  • 50 gms Red onion finely chopped
  • 12 gms Turmeric powder
  • 5 gms Salt
  • 100 ml Water
  • 25 gms Fresh grated coconut
  • 4 sprigs Coriander leaves

Chef of the day: Hyder Ali ( BCT&CA 2nd Sem)

Method

  1. Wash and chop beans and carrots about ½ inch pieces.
  2. Heat water in a pan and blanch the carrots and beans. Keep aside.
  3. Heat a thick bottom pan. Add oil to the pan.
  4. Once hot, add mustard seeds, urad dal, dry red chili,
  5. Let mustard seeds splutter, and dal turns light brown.
  6. Add green chili, curry leaves, and asafoetida (hing). Sauté for 15 secs.
  7. Add chopped onions and sauté till onions turn light brown.
  8. Next, add green beans, carrots, turmeric powder, salt, water and mix well.
  9. Make sure to scrape any spice if sticking to the pot.
  10. Sprinkle lil water and sauté till all the spices are stuck to the vegetables.
  11. Sprinkle the grated coconut and toss it well.
  12. Dish it out into a bowl and sprinkle with remaining coconut.
  13. Garnish with chopped coriander leaves and serve.