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.

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.



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.