Follow these steps for perfect results
Green beans
finely chopped
Carrots
cut into small cubes
Potatoes
cut into small cubes
Turmeric powder
Mustard seeds
White Urad Dal
Split
Asafoetida
Dry Red Chilli
broken
Curry leaves
Sunflower Oil
Salt
Fresh coconut
grated
Dry Red Chillies
Mustard seeds
Wash and cut all the vegetables (green beans, carrots, potatoes) into small pieces.
In a mixer grinder, make a dry course mix of grated coconut, dried red chillies, and mustard seeds.
Heat oil in a pan.
Add mustard seeds, urad dal and let it crackle.
Add asafoetida, red chilli, curry leaves and let it splutter.
Add the chopped vegetables, season with salt, and mix well.
Add turmeric powder, mix well.
Cover the pan with a lid and let the vegetables cook in its own steam for about 10 minutes, or until tender.
Add the coconut masala and mix well.
Sauté for 5 minutes and turn off the heat.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Ensure the vegetables are cooked until tender but not mushy.
Everything you need to know before you start
10 mins
Can be made a day in advance and reheated
Garnish with fresh coriander leaves.
Serve with steamed rice and dal.
Serve as a side dish with roti or naan.
Pairs well with the spices and coconut
Discover the story behind this recipe
A traditional dish often served during festivals and celebrations.
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