Monday, March 5, 2018



Today's recipe uses two common vegetables, namely carrots and French Beans cooked in a masala made with coconut, peanuts and tomatoes. The gravy adds to the distinctive taste of this dish and makes it a good choice as an accompaniment for rotis and chapatis.

I have preferred to add onion and garlic but this dish can be made without them too.  This is adapted from Gajar Beans Sabzi by the noted culinary expert, Nisha Madhulika.

  • Large-sized Carrot,  1
  • French Beans, 200 gms
  • Medium-sized Tomatoes, 2-3
  • Green Chillies, 2
  • Peanuts, 1/4 cup
  • Fresh Coconut Gratings, 1/2 cup
  • Cumin Seeds, 1/2 tsp
  • Small- sized Onion, 1
  • Ginger Garlic Paste, 1 tsp
  • Asafoetida, (Hing) a pinch
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Chilli Powder, 1/2 tsp or to taste
  • Garam Masala Powder, 1/8 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp
  • Coriander Leaves, finely chopped, for garnish

Wash, peel and dice the carrot
Wash, de-string and cut the French Beans into 1 " pieces
Peel and chop the onion
Dry roast the peanuts and allow them to cool. Remove the skin and keep aside. 
Cook the beans and carrot together with adequate water and a little salt, making sure they remain crunchy and don't get overcooked or you could pressure cook them for 1 whistle. Keep aside.
Roughly chop the tomatoes into chunks. Grind this along with green chillies to make a paste
To this add the roasted peanuts and coconut gratings and grind again to a fine paste. Keep aside.
Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds. When they sizzle add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
Now add the asafoetida, turmeric powder, coriander powder, chilli powder and garam masala. Mix well and saute
Add the ground paste of tomatoes- peanuts and coconut gratings and mix well.
Fry the masala till the oil leaves the sides of the kadhai
Add 1 cup of water and salt to taste and bring the mixture to a boil *
Next add the cooked carrot and beans, adjust the consistency of the gravy and let it simmer on medium flame for about 4-5 minutes
Switch off the gas and garnish with finely chopped coriander leaves

* When adding salt, remember that the carrots and beans have already been cooked in a little salt.

1 comment:

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !