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Wednesday, April 22, 2015

Beans & Carrot Stir Fry


This is a super simple, super delicious recipe for beans and carrots which taste great by themselves, so you don't really need to mask their natural flavours with heavy spices. I just attempted to stir fry them in some basic seasoning and they turned out great! It's a great accompaniment to chapathis or rice and it's something you can make on a busy day. It's not a dish you need to slave over as there is no grinding of masalas involved here. 

These days I like to cook my veggies in their own steam if I am stir frying them. Earlier I would add tons of water to veggies made thel piao (oil & onion) style - the typical Mangalorean way of making veggies. But these days I like to experiment a bit and cook them differently. We have come back to our simple dinners of chapathi and a veggie and sometimes fish or chicken on the side. This way of cooking most veggies retains the nutrition (as we are not overcooking them) and you can be assured of a light, low calorie meal that day. I do hope you enjoy it!

Beans & Carrot Stir Fry
Prep time: 10 mins | Cook time: 10 mins | Serves 2

Ingredients:
  • 150-200 grams french beans or cluster beans (I used a mix of both)
  • 1 medium sized carrot or 3-4 baby carrots
  • 1 medium sized onion finely chopped
  • 2-3 cloves of garlic, crushed
  • 1/2 teaspoon cumin
  • 1/8 teaspoon turmeric powder
  • a few drops of lime juice
  • a pinch of sugar (optional)
  • pinch of asafoetida (hing)
  • oil for frying
  • salt to taste
Method:
1. Wash and cut the vegetables into small pieces (beans to be sliced into small pieces and carrots to be cut into tiny cubes). Keep the carrots separate as we need to cook them first.
2. Heat oil in a pan and toss in the cumin. When they stop sizzling (take care not to burn them) add the crushed garlic and toss it for a few seconds. Next add the chopped onions
3. Fry until the onions turn golden brown, then add the turmeric powder, hing and the chopped carrots and stir fry for a few minutes. Then add the bean mixture and salt to taste
4. Reduce the heat and cover the pan, check in between and stir to avoid scorching. Sprinkle a few drops of water if required and the sugar if desired. Cook till the vegetables are tender.
5. Sprinkle lime juice, give it a quick mix and remove from heat.
6. Serve hot as an accompaniment to rice or chapathis.

Notes:
Cluster beans is called as 'mitgi sango' in Konkani and 'gavar' in Hindi

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Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Wednesday, April 22, 2015

Beans & Carrot Stir Fry


This is a super simple, super delicious recipe for beans and carrots which taste great by themselves, so you don't really need to mask their natural flavours with heavy spices. I just attempted to stir fry them in some basic seasoning and they turned out great! It's a great accompaniment to chapathis or rice and it's something you can make on a busy day. It's not a dish you need to slave over as there is no grinding of masalas involved here. 

These days I like to cook my veggies in their own steam if I am stir frying them. Earlier I would add tons of water to veggies made thel piao (oil & onion) style - the typical Mangalorean way of making veggies. But these days I like to experiment a bit and cook them differently. We have come back to our simple dinners of chapathi and a veggie and sometimes fish or chicken on the side. This way of cooking most veggies retains the nutrition (as we are not overcooking them) and you can be assured of a light, low calorie meal that day. I do hope you enjoy it!

Beans & Carrot Stir Fry
Prep time: 10 mins | Cook time: 10 mins | Serves 2

Ingredients:
  • 150-200 grams french beans or cluster beans (I used a mix of both)
  • 1 medium sized carrot or 3-4 baby carrots
  • 1 medium sized onion finely chopped
  • 2-3 cloves of garlic, crushed
  • 1/2 teaspoon cumin
  • 1/8 teaspoon turmeric powder
  • a few drops of lime juice
  • a pinch of sugar (optional)
  • pinch of asafoetida (hing)
  • oil for frying
  • salt to taste
Method:
1. Wash and cut the vegetables into small pieces (beans to be sliced into small pieces and carrots to be cut into tiny cubes). Keep the carrots separate as we need to cook them first.
2. Heat oil in a pan and toss in the cumin. When they stop sizzling (take care not to burn them) add the crushed garlic and toss it for a few seconds. Next add the chopped onions
3. Fry until the onions turn golden brown, then add the turmeric powder, hing and the chopped carrots and stir fry for a few minutes. Then add the bean mixture and salt to taste
4. Reduce the heat and cover the pan, check in between and stir to avoid scorching. Sprinkle a few drops of water if required and the sugar if desired. Cook till the vegetables are tender.
5. Sprinkle lime juice, give it a quick mix and remove from heat.
6. Serve hot as an accompaniment to rice or chapathis.

Notes:
Cluster beans is called as 'mitgi sango' in Konkani and 'gavar' in Hindi

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)