Serves : 2
Carrots Thinly Sliced : 2
String Beans : 1/2 lb
Olive Oil : 1 tbsp
Thinly Sliced Pieces of Coconut : a handful
Green Chilies Sliced Lengthwise : 4
Red Onions Sliced Thin and Long : 1
Garlic Pod Thinly Sliced Lengthwise : 1
Shallots Cut Crosswise into Thin Slices : 3
Curry Leaves : A few
Mustard Seeds : 1 tsp
Salt : To taste
Water : 2 tbsp or more
- Remove the tips of both beans and carrot and cut them uniformly into thin slices. Each slices about an inch long.(see the pic.below to see the size). Keep them separate in separate bowls.
- In a pan, heat oil and crack mustard seeds. Add shallots and brown, also a few curry leaves.
- Now add the onions, remaining curry leaves, green chilies, garlic slices, coconut slices and sauté for a minute or two.
- Into it add the green beans and sprinkle a table spoon of water on it and cook for 3 to 4 minutes. Now add the carrots along with the remaining table spoon of water and cook covered on medium heat for 15 minutes, add salt and lower the heat and cook for another 10 minutes or till it is cooked to your taste. Great side dish for rice.
Check to see if it burns at the bottom of the pan, if so sprinkle more water around and cook covered on low heat. Also check in every few minutes and gently toss the vegetables so that it gets cooked uniformly.