Beans/Beetroot/Carrot poriyal

 Beans/Beetroot/Carrot Poriyal or Sabzi (Vegetable)

 

Ingredients:

Beans - 250 g

Onion - 1 medium size

Cloves of garlic - 1 or 2

Dry whole Red Chili - 3-4 pieces

Mustard Seeds - 1 teaspoon

Split Bengal Gram (Chana dal) - 1 teaspoon

Split Black Cram (Urad dal) - 1 teaspoon

Cumin (Jeera) - 1 teaspoon

Oil - 2 tablespoon

Salt - 2 teaspoon

Turmeric powder (Haldi) - A pinch

Asafetida (Hing) - A pinch

Grated Coconut - 2 tablespoon

Curry leaves - 4 to5 leaves

Coriander leaves - 4 to 5 leaf stalks 

Water - 1 cup

Process:

1) Wash beans and roughly chop it. In a pan boil water, add pinch of salt and chopped beans. Cover and boil at medium heat until the water dries up. It will take 5-10 minutes.

2) Take a pan. Heat oil. Add Chana dal, urad dal, jeera, mustard seeds to splutter. Then, add dry red chili, curry leaves, Asafetida, chopped onion and garlic. Add salt. Add the ingredients in the same sequence. Sauté it with closed lid for 5-10 minutes until the onion caramelizes.

3) In the same pan, add the boiled beans and pinch of turmeric. Sauté it for 2-3 minutes. 

4) Add grated coconut to it and mix it well for a minute. If the vegetable is to be eaten immediately, switch off the stove and add grated coconut.

5) Garnish it with freshly chopped coriander leaves. 

Serve it hot. It can be eaten with rice or any Indian bread. One can even have it as snack. In the same manner beetroot or carrot or mix of vegetables can be cooked. If need be, cooked rice can be added to it. Mix the rice in the cooked vegetable and roast for a while. It'll add a crunch to it. The same would become a wholesome meal or an ideal lunch box food.

It is a simple dish. At the max. takes 10-15 minutes for preparation. Can easily serve a family of 3-4 as a side dish.

 - Saranya