You need –
- Carrots – 2, grated
- Snow Peas – 150 grams, finely chopped
- Onion – 1 medium
- Green chili – 1
- Grated coconut – 1/2 cup
- Turmeric power – ¼ teaspoon
- Curry leaves – 1 springs
- Dry red chili- 1
- Mustard seeds – 1/2 teaspoon
- Oil – 2 teaspoons (I used coconut oil)
- Salt to taste
How to –
Grind the coconut, onion, turmeric and green chili coarsely. Set aside.
Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili and curry leaves.
Add the beans, carrot salt and stir well. Cover and let it cook for 3-4 mins or till 3/4 done.
Place the coconut mixture on the top and spread. Cover and cook for 2 mins.
Uncover, mix well and cook for further 3-4 mins. Turn off the heat.
Serve hot with rice and curry.