Ingredients
- 1 cup green beans sliced
- ½ cup carrot julienned (You can also use grated carrot instead. But remember, it will cook much faster than beans)
- ¼ cup grated coconut
- 2 shallots chopped
- 2 small green chilies roughly chopped
- ¼ teaspoon minced ginger
- ¼ teaspoon minced garlic
- ½ teaspoon ground turmeric
- ¼ teaspoon mustard seeds
- 1 tablespoon oil
- 1 sprig of curry leaves
- Salt to taste
Instructions
- Heat oil in a heavy bottomed pan and splutter mustard seeds. Throw in curry leaves and shallots, and sauté.
- When onion becomes soft and brown in color, add green chillies, ginger garlic paste and turmeric powder. Fry them for a few seconds and add in coconut. Again, fry the coconut until it just starts to change its colour.
- Now you can add green beans and carrot. Don’t forget to add enough salt. Mix well, cover with a lid and allow it to cook. Stir occasionally so that the veggies will not stick to the bottom of the pan.
- Serve with plain rice.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 13g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 187mg | Fiber: 3g | Sugar: 7g