Gajar Beans Sabzi Recipe - Green Beans and Carrot Curry
Carrot and beans sabzi is prepared inSouthern Indiaand Northern Indian regions. Preparing this sabzi in coconut and peanut gravy enhances its taste more.
हिन्दी में पढिये : Gajar Beans Sabzi Recipe
Ingredients for Gajar Beans Sabzi
- Beans – 200 grams
- Carrots – 1 (100 grams)
- Tomato – 4 (250 grams)
- Green chilly – 2
- Green coriander – 2 to 3 tbsp (finely chopped)
- Oil – 2 to 3 tbsp
- Coconut – ½ cup (grated)
- Peanuts – ¼ cup (roasted)
- Cumin seeds – ½ tsp
- Asafoetida – 1 pinch
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Garam masala – less than ¼ tsp
- Ginger – 1 tsp (paste)
- Red chilly powder – ¼ tsp
- Salt – 1 tsp or as per taste
How to make Green Beans and Carrot Curry
For making the carrots-beans sabzi, start with washing the beans in water. Remove the stalk from both ends and cut them into 1 to 0.75 inch chunks.
Peel the carrots and wash them thoroughly with water. Then chop them in small chunks as well.
Heat 1 tbsp oil in a pan. When the oil is sufficiently heated, place the chopped beans, carrots and ½ tsp salt into the pan. Stir and continue stirring for 1 to 2 minutes roast them well. After roasting the veggies add ¼ cup water, cover and cook on low flame.
Keep stirring the sabzi at regular intervals. This is to avoid sabzi browning at the base. Do not make the beans and carrots too soft, keep them little crunchy.
Now prepare the masala for the sabzi. Chop the tomatoes in big chunks and place them in a mixture grinder and also cut green chilly in two halves and add it in the mixture jar. Now grind to make paste.
Also add peanuts and grated coconut in the tomato paste and grind again to get a fine a paste.
Heat a pan with 2 tbsp oil. Now add cumin seeds and sauté for while. Then add asafoetida, turmeric powder, coriander powder, ginger paste and sauté the masala for a while. Now add tomato-coconut-peanut paste into it and stir really well.
Saute the masala until you get to see fat separating from the edges of the masala. Now add red chilly powder, followed by 1 cup water, ½ tsp salt, garam masala and some green coriander. Let the gravy simmer.
When the gravy starts simmering, add carrots and beans into it and mix well. Cover the sabzi and simmer on low flame for 3 to 4 minutes.
Check the sabzi now. Sabzi is done and ready, transfer it to a serving bowl and garnish with some green coriander. Serve the steaming hot and tempting carrot beans sabzi with chapatti, parantha or rice and relish eating. It also tastes good with rice.
If you prefer adding onion and garlic, then after spluttering the cumin seeds, add finely chopped onion and 4 to 5 finely chopped garlic cloves. Saute until they onions turn little pinkish in color and rest, follow the same procedure.
- For 3 to 4 members
- Time – 35 minutes
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