Carrots, cut into 1.5 inch strips.........................................1 Cup
Green beans, cut in 1.5 inch lengths.................................1 Cup
Zucchinis (or any other squash), cut in 2cm cubes............2 Cup
Ghee/oil.............................................................................2 Tbsp
Black mustard seeds.........................................................1 Tsp
Fresh curry leaves............................................................. 8-9
Green chilies, minced......................................................... 2
Turmeric powder................................................................½ Tsp
Coriander powder.............................................................1 Tsp
Salt....................................................................................1 Tsp

Heat ghee/oil in a pan over moderate heat.
When ghee is hot, add mustard seeds.
When the mustard seeds crackle, add the curry leaves and green chilies, sauté for a while.
Add the carrots and beans and stir-fry for 5 minutes.
Add the zucchinis, turmeric and coriander powder
and stir momentarily.
Simmer and cover until the vegetables are tender.
Add the salt and cook uncovered for 2-3 minutes.
Take off from the heat source and serve hot.

Serves: 5/6

This recipe currently has 0 comments. Add your own comment in the right hand menu.