Carrot Beans Curry

Beans has anti inflammatory properties, is good for cardio vascular health and is also a great anti-oxidant. You could cook it like a curry / add it to your fried rice / noodles. This is so versatile.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 300 gms
Carrot - 200 gms
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp
Soda - a pinch(optional)

Procedure

1. Trim the edges and chop the beans finely, peel and chop the carrots finely
2. In a kadai, heat oil on a medium flame
3. When the oil is hot, add the mustard, curry leaves, asafoetida
4. Turn the flame to a simmer, add the chopped beans, chopped carrots, a pinch of turmeric, soda(if adding) and salt
5. Mix well, cover and cook on a simmer till the beans and carrots are completely cooked and there is no water
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Note : The soda helps to retain the colour and helps the beans cook faster. However, you may choose not to add it.