Carrot beans stir fry – Best Gluten-free, vegan side dish.

Carrot Beans poriyal/ stir fry is a simple, gluten-free, vegan stir fry to have along with rice. Enjoy making this veggie-loaded stir fry with loads of grated coconut.

Carrot Beans poriyal/ Stir fry

This Carrot beans poriyal is one of our family’s favorite side dishes to have along with rice. I’m surprised that even my kids ask for more whenever I make this stir fry. So I make sure to prepare this stir fry at least once a week with loads of grated coconut. The goodness of carrots and beans with crunchy coconut makes this stir fry delicious.

How to make Carrot beans poriyal

The initial step is to chop the carrots and beans in a small size. I used my trusted food processor to make chopping a breeze. Heat oil in a pan. Add chana dal and mustard seeds. When the mustard seeds crackle add chopped onions. Saute till translucent and add the spice powders. Then saute for a few seconds and add chopped carrots and beans. Mix gently and cover the pan. Let it get cooked and covered in medium flame. Do not miss to give a stir in between. Only sprinkle water if you think the vegetables are getting burned. Otherwise do not add water. Add the required salt and then grated coconut. Mix thoroughly and switch off. Serve the stir fry with rice and sambar.

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Recipe to make carrot beans stir fry

Ingredients

Carrot – 2 medium-sized chopped finely

Beans – 1/2 cup chopped finely

Onion – 1/2 cup finely chopped

Coconut – 1/4 cup grated

Turmeric powder – 1/4 tsp

Red chili powder – 1 tsp

Salt – as required

Mustard seeds – 1 tsp

Channa dal – 2 tsp

Curry leaves – few

Oil – 1 tsp

Method

• Heat oil in a pan and crackle mustard seeds.
• Add channa dal. When it turns golden, add onions and curry leaves.
• When the onion turns translucent add turmeric powder, and red chili powder and stir for a few seconds.
• Add chopped carrots and beans. Mix thoroughly and cook covered on medium flame. Stir occasionally so it doesn’t burn.
• When it’s half done add salt. Cook covered till done.
• Add grated coconut and mix thoroughly.
• Let it cook for a minute. Switch off.
• Serve with rice.

Carrot beans stir fry

5 from 13 votes

Carrot Beans poriyal/ stir fry is a simple, gluten-free, vegan stir fry to have along with rice. Enjoy making this veggie-loaded stir fry with loads of grated coconut.

Print Recipe

Course

Side Dish

Cuisine

Indian

Keyword

Carrot beans poriyal

,

Carrot beans stir fry

Prep Time15 minutes minutes

Cook Time10 minutes minutes

Total Time25 minutes minutes

Servings4 people

1x2x3x

Calories229.7kcal

AuthorLathiya

Cook ModePrevent your screen from going dark

Equipment

• Food processor

Ingredients

• 2 Carrot medium-sized chopped finely
• 1/2 Cup Beans chopped finely
• 1/2 Cup Onion finely chopped
• 1/2 Cup Coconut grated
• 1/4 Tsp Turmeric powder
• 1 Tsp Red chili powder
• Salt as required
• 1 Tsp Mustard seeds
• 2 Tsp Channa dal
• Curry leaves few
• 1 Tsp Oil

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Instructions

• Heat oil in a pan and crackle mustard seeds.
• Add channa dal. When it turns golden, add onions and curry leaves.
• When onion turns translucent add turmeric powder, red chili powder and stir for a few seconds.
• Add chopped carrots and beans. Mix thoroughly and cook covered on medium flame. Stir occasionally so it doesn’t burn.
• When it’s half done add salt. Cook covered till done.
• Add grated coconut and mix thoroughly.
• Let it cook for a minute. Switch off.
• Serve with rice.

Nutrition

Calories: 229.7kcal

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