Carrot and Beans Stir Fry

A recipe I picked up from a friend – carrot and beans stir fry. It’s healthy, it’s simple. Next to white rice, the saffron-green of the vegetables sets up a meal with all the hues of the Indian tricolor.

Just the lunch we needed to usher in the Indian Republic Day!

You Need:

• Carrots – 250grams
• Beans – 200 grams
• Onions – 1
• Green chili – 1
• Coriander powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Salt – to taste
• Mustard seeds – 1/2 teaspoon
• Curry leaves – 10
• Oil – 2 teaspoons

How To Make Carrot and Beans Stir Fry:

Scrape carrots and cut them into 1cm cubes.

String the beans (if required) and cut them into equal-sized pieces.

Chop onions finely.

Mince green chili.

Boil the carrots and beans in salted water, till just done. If using a pressure cooker, boil on high heat till 1 whistle.

Strain out the cooked carrots and beans. Do not discard the water they were boiled in – you can use this nutrient-rich to boil rice in, to knead the dough for chapatis, or as base for soups.

In a pan, heat two teaspoons of oil. Add mustard seeds and let them splutter. Follow with chopped onions. Cook till the onions turn translucent/golden. Add red chili powder, coriander powder.

Mix the spices well with the onions. Add the boiled beans and carrots, along with salt and curry leaves. Mix well and continue to cook for a further 3-4 minutes, or till the spices coat the chopped vegetables.

Switch off the heat.  Carrot beans stir fry is ready to eat.

Serving Suggestion:

Serve the stir fry with chapatis or rice on the side, along with tomato toor dal and cool buttermilk.

Meal in pic below: chapatis, methi dahi, sweet potato slices, carrot beans stir fry:

Notes:

Want to try more recipes using beans? Check out green beans with roasted nuts and cranberries, beans with crushed peanuts and sesame, green beans in tomato garlic sauce.