Friday, October 18, 2013

Beans-carrot thoran

One of sadya items and regular side dish at home mostly along with sambar


Beans - 12 - 15, cleaned and chopped
Carrot - 1 - cleaned, peeled and diced
Grated coconut - half cup
Salt - as per taste
Green chilly - 1, slit or as per your taste and tolerance level
Garlic - 1 small clove , crushed
Small onions - 3-4, crushed or thinly sliced
Curry leaved - 3-4
Mustard seeds - 1/2 tsp
Oil - 1 tsp

Method 1

Heat a kadai, and add 1 tsp of oil. Once hot, crackle the mustard seeds. Now add curry leaves, sliced onions, chilly, crushed garlic. Let it get sauted for half a minute. Then add the chopped vegetables along with salt and grated coconut. Mix well, sprinkle some water and close the lid. Stir every now and then, to ensure that it doesn't stick to the bottom of the kadai. Sprinkle more water if required. Care should be taken not to add more water, you shouldn't be using more than 1/4 cups of water. Once the veggies are almost cooked, open the lid and cook for some more time to remove extra water content. Serve with hot rice.

Method 2 - Oil-less 

Put all the ingredients except mustard seeds in a kadai and mix gently with hand. Keep it aside for not less than 15 minutes. After that, keep it on a low flame, sprinkle some water and let it get cooked.

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