Light, colourful, and full of everyday comfort. This Carrot, Beans and Chenna Stir-Fry is a simple home-style dish that celebrates freshness in every bite crisp vegetables, warm spices, and soft crumbled chenna coming together beautifully
| Course | Main |
| Servings | 2-3 persons |
| Preparation Time | 10 minutes |
| Cook Time | 8 minutes |
Ingredients for the Carrot, Beans and Chenna Stir-Fry(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Carrots, chopped |
| 1 cup | Beans, chopped |
| 1 cup | Fresh chenna |
| 1 tbsp | Ghee |
| 1 tsp | Cumin seeds |
| ½ tsp | Haldi powder |
| 1 tbsp | Coriander seed powder |
| 1 tbsp | Cumin seed powder |
| 1 tsp | Ginger-green chilli paste |
| Salt to taste | |
| Lemon juice to taste | |
| Fresh coriander leaves, for garnish | |
Instructions for the Carrot, Beans and Chenna Stir-Fry |
|
| 1. | Boil the carrots and beans in salted hot water for a few minutes. Immediately transfer them to ice-cold water for 1 minute. Drain and wipe dry. |
| 2. | In a pan, add the ghee. Let the cumin seeds splutter, then add the ginger-green chilli paste and sauté. |
| 3. | Add the masalas along with the blanched carrots and beans. Cook for a few minutes until the spices coat the vegetables well. Add the fresh crumbled chenna and mix gently |
| 4. | Garnish with fresh coriander leaves and generously add lemon juice for flavour. Mix and serve at once. |
Note:
This vegetable should be made just before you want to serve it. Reheating will destroy the crunch, flavour and freshness.
