Carrots & Green beans fry

Here is a veggie dish that you can serve with a curry or it works great if you are looking for something wholesome to be served on its own. The colors make this dish come together really well and the smell of coconut is a burst of flavour with every spoon full you eat.


  • Carrots: 1 cup diced
  • Beans: 1 cup chopped
  • Onion: 1 sliced
  • Ginger paste: 1 tsp
  • Garlic paste: 1 tsp
  • Mustard seeds: 1 tsp
  • Cumin Seeds: 1 tsp
  • Chilly Powder: 1/2 tsp
  • Coriander Powder: 1/2 tsp
  • Tumeric Powder: a pinch
  • Oil
  • Salt as required
  • Coconut: 1/4 cup

Add the mustard and cumin seeds to some heated oil. When the mustard seeds start popping, add the ginger and garlic pastes and the sliced onions. Saute until the onions are soft. Next add the 3 masala powders and cook until the masalas have cooked through.
Add the cup of carrots and beans, and the required amount of salt and mix well. I put the lid on and turned the heat to low and allowed the carrots and beans to cook until they were soft. When you have reached that stage add the shredded coconut, toss gently and serve!
How simple was that? 🙂


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