Carrot-Beans-Peas Stir fry (Poriyal)

A very healthy and quick stir-fry that needs no long explanations and goes perfectly with plain steamed rice or sambar rice. I normally use carrot and beans for the stir fry, but today, i have also added green peas, which are mildly sweet and tender that gives nice texture to your every bite. Also, green peas helps in maintaining bone health and a very good source of folic acid and vitamin B6. 
If you wanna taste the veggies with its own mild sweetness, then skip adding the chilli powder and cumin powder. And here goes the simple recipe,

Ingredients:

1 cup Green Beans (finely chopped)

1 cup Carrot (finely chopped)

1/2 cup Green Peas (frozen & thawed)

1/2 Yellow onion (chopped)

1/4tsp Turmeric powder

1tsp Chilli powder

1tsp Cumin powder

3 Dry red Chilli

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

4-5 Curry leaves

2tsp Coconut (shredded)

3/4 Water

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add mustard seeds, when it pops, add urad dal, dry red chilli and cumin seeds.

• Then add onion and curry leaves and saute until onions are tender.

• Now add the carrot, green beans and peas along with salt and saute for a couple of mins.

• Add turmeric powder and pour the water, mix well and cook with lid closed until the veggies are tender.

• When the water is all evaporated, add chilli powder and cumin powder and saute for another couple of mins.

• Check salt for taste and add the shredded coconut and saute for a min in a medium-low flame.

Switch off and serve hot with sambar rice.

Pinto beans gravy

Ingredients:

1 cup Pinto beans (soaked overnight)

3 pearl onions

3tbsp grated coconut

1tsp Cumin seeds

1tbsp Sambar powder

1tsp Oil

Water

Salt

How to:

• Pressure cook the soaked pinto beans and keep aside.
• Grind the pearl onions, coconut and cumin seeds to a fine paste.
• In a skillet, transfer the cooked pinto beans along with water enough to immerse it.

• Now add oil, salt and ground paste and mix well.

• Then add the sambar powder or kuzhambu milagai powder and mix well.

• Cook the masala and pinto beans with lid closed, until right consistency. (You can also increase the quantity of masala and make it as kuzhambu)

Serve hot with steamed rice or chapathi.

Green Beans Foogath

Foogath is a term used for a veggie dish cooked with coconut and curry leaves.

Ingredients:

2 cups green beans (chopped)

3 green chillies (slit)

1/2tsp mustard seeds

1/2tbsp ginger-garlic paste

5-6 curry leaves

1/2tbsp sambar powder (optional)

1tbsp grated coconut

3/4 cup Water

Salt

Oil

How to:

• In a skillet, heat oil and add mustard seeds, when they crackle, add onion along with salt and saute.
• Add ginger-garlic paste and saute until the raw smell disappears.
• Now add green chillies and curry leaves and fry.

• Add the chopped beans, mix well and fry for a min.

• Now add water along with salt and cook in a low flame with lid closed.

• Add the sambar powder and cook for few more mins until tender.

• Once done, switch off the flame, add the grated coconut and mix well.

Serve with dal(paruppu) rice.

Even if you don't like beans, believe me you will love this dish.