This Beans Carrot Poriyal recipe is a simple Tamil Nadu style stir fry dish, that goes well as a side dish for rice. Sautéed beans and carrots are tossed in simple seasoning of mustard seeds, dals, green chilli and curry leaves. Adding in the grated coconut brings out the traditional south Indian flavours.
Beans are a great source of fibre, vitamins and minerals, and carrots are an excellent source of vitamin a, vitamin c and iron.
Prepare ingredients as mentioned in the list. Heat the oil in a karahi, add the mustard seeds and when it splutters add the chana dal, urad dal and curry leaves.
Step 2
6 Min
When the dals are golden brown add the onions and green chillies and sauté till the onions are soft.
Step 3
7 Min
Then add the beans, carrots, turmeric powder and salt. Stir fry for a few minutes, cover and cook on a low flame for 4-5 minutes. Until the vegetables are tender yet crisp.
Step 4
2 Min
Now add the grated coconut and MAGGI Masala-vin-Magic, sauté for two minutes.
Step 5
2 Min
Serve hot with steamed rice and Sambhar.
Step 1
of
5
Prepare ingredients as mentioned in the list. Heat the oil in a karahi, add the mustard seeds and when it splutters add the chana dal, urad dal and curry leaves.
Step 2
of
5
When the dals are golden brown add the onions and green chillies and sauté till the onions are soft.
Step 3
of
5
Then add the beans, carrots, turmeric powder and salt. Stir fry for a few minutes, cover and cook on a low flame for 4-5 minutes. Until the vegetables are tender yet crisp.
Step 4
of
5
Now add the grated coconut and MAGGI Masala-vin-Magic, sauté for two minutes.
Step 5
of
5
Serve hot with steamed rice and Sambhar.
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