The recipe for Beans had been in my drafts for a long time, where as the Potato Curry I made it recently to go along with the Veggie Dosa triangles. Nevertheless these curries are nutritious, versatile and easy to prepare.

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    Aloo Matar Gajar/ Potato Carrot Peas Dry curry

    Ingredients:

  • 1 cup chopped potato
  • ½ cup chopped carrots
  • Handful of peas (fresh/frozen)
  • 1 small onion chopped
  • 2-3 garlic pods (grated)
  • 1 inch ginger grated
  • red chilli powder
  • Turmeric powder a pinch
  • Curry leaves
  • Jeera seeds/cumin seeds
  • Mustard seeds
  • Handful chopped Coriander leaves
  • salt, oil
  • Method:

  • Separately boil the chopped potato, carrot, peas in little amount of water either in microwave or on stove top until it is soft and cooked.
  • Heat a pan/kadai, and then add oil, jeera, mustard, curry leaves. Allow the mustard seeds to splutter.
  • Next add the diced onions, garlic and sauté for a while and then add the boiled potato+carrot+peas.
  • After this is done add the grated ginger, salt, turmeric and red chilli powder.
  • Stir in between so that it does not stick to the bottom.
  • Mix until the beans are cooked. Finally add chopped coriander leaves. Serve hot with Rotis/chapathis or Rice.
  • diwali 020

    Beans Palya/ Beans Dry Curry:

     
    Ingredients:

  • 3 cups cleaned and chopped green beans
  • 1 small onion chopped
  • 2-3 garlic pods (grated)
  • 2-3 slit green chilles
  • Turmeric powder a pinch
  • 2-3 Curry leaves
  • Jeera seeds/cumin seeds
  • Mustard seeds
  • ½ cup shredded coconut
  • Handful chopped Coriander leaves
  • salt, oil
  • Method: 

  • Separately boil the chopped beans in little amount of water either in microwave or on stove top. There is no need to cook it completely.
  • Heat a pan/kadai, and then add oil, jeera, mustard, curry leaves. Allow the mustard seeds to splutter.
  • Next add the diced onions and sauté for a while and then add the semi-boiled beans.
  • After this is done add the grated garlic, salt, turmeric and green chillies.
  • Sprinkle little water if necessary and add the cooked beans. Keep this covered on medium flame.
  • Stir in between so that it does not stick to the bottom.
  • Mix until the beans are cooked. Finally add the shredded coconut and chopped coriander leaves.
  • Serve hot with Rotis/chapathis or Rice.
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