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Carrot Beans Vepudu-Vegetable Stir Fry
A basic South Indian type vegetable stir fry that adorns a standard thali is Carrot beans vepudu aka poriyal aka thoran aka stir fry. 🙂 Wholesome, straightforward to make with good mixture of flavors. Curry leaves, hing and contemporary coconut are my prime most ‘important’ components each time I enterprise out to make this vegetable fry recipe. Goes nicely with rice and sambar.
Carrot Beans Vepudu Recipe
Prep & Cooking: 25 mts
Serves 4 individuals
Delicacies: Andhra
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200 gm french beans, stringed and chop into small items
1 massive carrot, peel and dice
2 inexperienced chilies, slit
pinch of turmeric powder
salt to style
1/2 tbsp oil
3 tbsps contemporary grated coconut
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp cut up gram dal
2-3 dry crimson chillis, de-seed and tear
1/4 tsp hing/asafoetida/inguva
10-12 curry leaves
1 Par boil beans and carrot in a cup of salted water and pinch of turmeric for 7-8 mts. Flip off warmth and drain any left over water. (Use this water as inventory for soup or use together with water to knead chapati dough)
2 Warmth oil in a cooking vessel, add mustard seeds and allow them to pop. Add the cumin seeds and cut up gram dal and as soon as they flip barely crimson, add contemporary curry leaves, dry chilies and saute for just a few secs. Add hing and saute for just a few secs.
3 Add the inexperienced chili, par-boiled french beans and carrots and blend. Prepare dinner for 7-8 mts on low flame.
4 Modify salt if required and add grated coconut. Combine and prepare dinner for two mts and switch off warmth. Serve with rice and sambar.
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