this is a simple stir fry which well goes with hot white rice and rotis..Boiling the veggies saves the time and process also simple with common ingredients which we use daily in kitchen..
CATEGORY-SOUTH INDIAN VEGETARIAN FRY RECIPES/LUNCH/MAIN COURSE
PREPARATION TIME- 30 MINUTES
COOKING TIME- 20 MINUTES
Carrot- 3 big
Beans-10
Oil - 2 tablespoon
cumin seeds-1 tsp
urad dal-1 tsp
dry red chili-1
Red Chilli Powder- as per your taste
Salt- (According to taste)
Asafoetida/hing- 1 pinch
Coriander +cumin Powder- 1/2 +1/2 tsp
Green Chilly- 1 (sliced -optional)
Ginger Garlic Paste/GGP-1 tsp
Turmeric Powder- 1/4 tsp
Garam masala- 1/2 tsp
Green coriander leaves-2 table spoon (finely chopped)
Cut the carrot and beans in to small pieces and boil for 10 minutes in medium flame and strain them
Heat the pan throw with oil and cumin seeds,urad dal,red chili into the pan. After the cumin seed is properly fried in the oil put the chop veggies..Add in turmeric powder, coriander+cumin powders and red chilli powder into it and continue stirring. Close the pan and cook it for 2-5 minutes in low flame.
Put the 2-3 spoons of water in the pan to avoid burning. Cover it and cook it for 2-3 minutes with low flame. Add the garam masala and green coriander leaves into it and mix it well.
Potatoes Carrot fry is ready now. Take out the dish in a bowl and add in few more cilantro leaves if you have and serve hot with rice or chapathi.
Love potatoes in any form! this looks yummy!!
ReplyDeleteStir fry looks very yummy. Goes well with rice and sambar
ReplyDelete