Ingredients:

• 1 cup each – beans and Carrots (cut into small pieces)
• 2 tbsp – dry Coconut (or 1/4 cup of fresh Coconut)
• 4 – Green chillies (cut very thin)
• Pinch of Hing
• Pinch of Turmeric
• Salt to taste
• For Seasoning:
• 1/2 tsp – Urad Dal
• 1/2 tsp – mustard
• 1/4 tsp – Jeera
• 1 – Red Chilli (optional)
• 2 tbsp – oil
• Curry leaves (optional)

Method:

1. Wash and cut carrots and beans into small pieces. In a kadai (or thick bottomed vessel) put seasoning with oil, urad daal, mustard and jeera.
2. Once mustard splutters add hing, green chillies (if you like very spicy, then red chilli) and curry leaves to it.
3. To the above seasoning add beans and carrot cubes. Add turmeric and salt to this and mix thoroughly.
4. Now close this and let it cook in a very slow flame. Once the vegetable gets tender add coconut.
5. Simmer the flame and let it cook for 1 more minute. (If you find any water open the lid and leave it on the high flame for 1/2 minute)
6. Serve with rice or with roti. Spices can be varied according to taste.

Recipe courtesy of Subbalakshmi