Beans Carrot Poriyal

How to Prepare

1. Heat 4 tablespoons of oil in a kadai or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 4-5 dried red chilies (broken into pieces) and a pinch of asafoetida (hing). Sauté for a few seconds.
5. Add 20 curry leaves and stir for a few seconds to release their aroma.
6. Add the chopped beans (2 kg) and carrots (1.5 kg) to the kadai. Mix well to coat the vegetables with the tempering.
7. Add salt to taste (about 2-3 teaspoons) and 1 teaspoon of turmeric powder. Stir well.
8. Cover the kadai with a lid and cook on low to medium heat for 10-12 minutes, stirring occasionally, until the vegetables are tender but not mushy.
9. Once the vegetables are cooked, add 1.5 cups of freshly grated coconut and mix well.
10. Cook for another 2-3 minutes on low heat to let the flavors combine.
11. Turn off the heat and serve hot with rice and sambar or rasam.