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This is one of the simple, healthy and colorful palya/stirfry. Carrot beans stirfry can be a side dish for chapati or rice. I like it with Rice-rasam combo. Carrot is one of the vegetable which is not at all used in Sri Krishna Math Udupi. The same custom is till followed in some very orthodox families. But in the glamour of modernity, these customs are being faded out of many families. This stirfry is made without any masalas as such. A plain, simple and quick carrot beans stirfry/palya is here for you.
Carrot Beans Stirfry | Beans Carrot Stirfry | Carrot and Beans Palya Recipe
Ingredients
- Carrot- 1 no. big
- Beans- 1/4 kg
- Salt- 1 teaspoon
- Turmeric powder- 1/4 teaspoon
- Green chilly- 1 no.
- Jaggery- gooseberry sized or 1 teaspoon
- Grated coconut- 2 teaspoon
Seasoning ingredients
- Coconut oil/cooking oil- 2 teaspoon
- Mustard seeds- 1 teaspoon
- Split black gram lentil- 1 teaspoon
- Red chilly- 1 no.
- Curry leaves- few
Instructions
Preparation
- Wash carrot and beans in enough water. Peal the carrot and chop it into small cubes. Discarding the edges of beans chop them too in to small pieces. Keep them aside.
Method
- Heat a cooking pan/Kadai adding all the seasoning ingredients one after the other in the same order. When mustard seeds splutter and split black gram lentil turns brown, add the chopped veggies. Stir it for a while.
- Now add salt, turmeric powder, slit green chilly, jaggery and 1/2 cup of water. Let it cook covered in low flame till the beans and carrot pieces are soft.
- When the veggies are cooked add grated coconut and mix well for while. Switch off the flame.
- Simple and quick carrot beans stirfry is ready. Serve it with rice or chapati.
Note:
- While cooking stirfry, in between keep stirring, just to ensure the veggies are not burnt. If needed you can little water too.
- After adding grated coconut let it be in flame for few seconds.
- Add more green chillies for more spiciness.
