Tuesday, February 22, 2011

Carrot-Beans dry curry

           I was visiting my friend in NJ a few weeks ago. She made this delicious curry with a nice combination of vegetables. I thought I will make this curry with my own touch of creativity to the spices.

Serves up to 4 people
Preparation time:30 minutes


1 1/2  cup of chopped carrots
1 cup of chopped beans
1 small cup of finely chopped cabbage
2 green chillies
1 tbsp of grated ginger
1 tbsp of grated coconut 
1/2 tsp of turmeric
2-3 tsp of sambhar powder (as per spice level)
2 tbsp of cooked yellow moong dhal
1 tbsp of oil
salt as required

For seasoning:
1 tsp of mustard
1 tsp of bengal gram dhal
6 curry leaves
pinch of asafoetida


1.Heat oil in the saucepan and add the seasoning. Once the mustard sputters, add the green chillies and ginger. Saute for 2 minutes.
2.Cook the yellow moong dhal separately with water.
3.Add the vegetables (carrots, beans and cabbage) to the pan and saute well for 5 minutes.
4.Add the turmeric, sambhar powder  and 1/4 cup of water. Close the lid for 10 minutes and cook in medium flame.
5.Add the salt and cook for 5 more minutes. Add the cooked moong dhal and coconut towards the end. Mix well and serve with rice.

1 comment:

  1. Yummy recipe. I love tumeric and I use it often in almost everything I cook. Thanks for sharing.



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