Avarakkai Carrot Poriyal (Stir Fry)

A simple and delicious stir fry with broad beans and carrot. Whenever I have left over vegetables such as beans, carrot or cabbage, I mix them all and make a simple poriyal to go with rice. It is healthy with less oil and a perfect side for rice and sambar/rasam.

Ingredients:

• Broad beans (avarakkai) – 300 gram
• Chopped carrot – 1 cup
• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Died red chili – 2
• A pinch of asafoetida
• A few curry leaves
• Shredded coconut – 2 tbsp (optional)
• Turmeric powder – 1/4 tsp
• Salt to taste

Method of Preparation:

1. Snap off the ends and remove the strings from avarakkai. Cut into small pieces.
2. Peel and chop carrots into small cubes.
3. Boil beans and carrot with turmeric powder and 3/4 cup of water until the vegetables becomes tender.
4. Heat oil in a pan, add mustard seeds and let it crack.
5. Add urad dal, curry leaves, dry chilies and asafoetida. When urad becomes golden brown add boiled vegetables draining the excess water.
6. Let it cook for 5 minutes. Add shredded coconut at the end, stir well and turn off the stove.
7. Serve with rice and sambar/rasam/yogurt.