Beans and carrot stir fry or mezhukkupuratti or poriyal or sabzi is a simple and tasty Kerala (Indian) style side dish. It is a good recipe for your lunch box menu. During my school college days it was one of my favorite lunch box menu and knowing my taste bud, mom used to prepare this recipe at least once a week for me 🙂 . Here, my hubby also loves this beans carrot combo very much and he also likes this veg stir fry as a lunch box side dish with chicken or mutton or beef curry. Whenever I pack this dish for him, I get a call in the middle of the day like this “Rani, today you gave me less rice, feeling hungry again” 😉 🙂 yeah! These kind of indirect compliments are our ladies inspiration to cook and feed. 😉 😀
It is a very simple recipe but for my experience we need to take note of some points for a tasty beans and carrot stir fry. The first and important thing is always choose young and fresh beans and carrots for this kind of (stir fry or thoran) recipe. Another thing is the cutting/slicing part, try to dice them in an even and thin pieces, it helps to cook and fry vegetable pieces in a minimum time with a same texture. It is a good combo with rasam, sambar, moru curry, parippu curry etc.
|Recipe Type||Vegetarian Side dish/Indian Style|
|Cooking and Preparation Time||30 to 45 minutes|
|Serve to||3 to 4|
Ingredients For Beans and Carrot mezhukkupuratti /poriyal/ Stir fry
|Fresh and young Beans||10 to 15 Numbers||Clean and cut into lengthwise|
|Fresh Carrot||2 Numbers||Clean and cut into lengthwise|
|Onion/Savola||1 big||Skinned and Chopped Finely|
|Garlic||2 Fat Cloves||Skinned and chopped Finely|
|Green Chilly||2 Numbers||Chopped Finely|
|Curry leaves||8 to 10 leaves|
|Coconut Oil/Any veg Oil||2 Tablespoon||I used coconut oil|
|Mustard Seeds||¼ Teaspoon|
|Chilli Powder||1 Teaspoon|
|Turmeric Powder||¼ Teaspoon|
|Black Pepper Powder||¼ Teaspoon|
|Crushed Black Pepper||A pinch||Optional|
|Salt||As per your taste|
Method For Beans and Carrot mezhukkupuratti /poriyal/ Stir fry
• Heat oil in a thick bottomed/non-stick pan. Pop Mustard seeds.
• Add onion, garlic, green chilli and curry leaves. Sauté until light brown.
• Add chilli, turmeric and pepper powders. Sauté until its raw smell is gone.
• Add beans, sauté 2 to 3 minutes in a medium heat.
• Add carrot, mix and sauté the vegetables next 1 to 2 minutes.
• Add salt. (Do not add salt too much in vegetables before its cooking, cooked vegetables will reduce in size so add small quantity at first and if need add later)
• Add water (¼ cup), combine well.
• Close and cook them in a low-medium heat until all vegetables soft and dry.( uncover and Stir occasionally to prevent burning)
• When vegetables become soft and cooked well, uncover the pan taste it add salt if required. Increase the flame, add crushed pepper and sprinkle some coconut oil, sauté and fry vegetables until light brown in color. Serve hot or warm with boiled rice or chappathi and here is my yummy platter with more vegetables and less meat 😉 😀
Notes and Tips
I used coconut oil for this recipe, it gives you a special aroma and taste.
Choose young and fresh beans and carrots for this recipe.
Try to cut/slice vegetables in an even and thin pieces for this recipe.
Do not add more water for this recipe, it will overcook vegetables and lost its crunchy texture and taste.