May 2, 2015

Beans Potato Fry | Quick n easy fry recipes for rice n rotis | French Beans Aloo Fry | Beans Bangaladumpa Vepudu For Rice and Chapathi


this is a simple stir fry which well goes with hot white rice and rotis..Boiling the veggies saves the time and process also simple with common ingredients which we use daily in kitchen..


CATEGORY-SOUTH INDIAN VEGETARIAN FRY RECIPES/LUNCH/MAIN COURSE
PREPARATION TIME- 30 MINUTES
COOKING TIME- 20 MINUTES



WHAT YOU NEED

Carrot- 3 big
Beans-10
Oil - 2 tablespoon

cumin seeds-1 tsp
urad dal-1 tsp
dry red chili-1
Red Chilli Powder- as per your taste
Salt- (According to taste) 

Asafoetida/hing- 1 pinch
Coriander +cumin  Powder- 1/2 +1/2 tsp
Green Chilly- 1 (sliced -optional)
Ginger Garlic Paste/GGP-1 tsp
Turmeric Powder- 1/4  tsp
Garam masala- 1/2 tsp

Green coriander leaves-2 table spoon (finely chopped)



Cut the carrot and beans in to small pieces and boil for 10 minutes in medium flame and strain them
Heat the pan throw with oil and  cumin seeds,urad dal,red chili into the pan. After the cumin seed is properly fried in the oil  put the chop veggies..Add in turmeric powder, coriander+cumin powders and red chilli powder into it and continue stirring. Close the pan and cook it for 2-5 minutes in low flame.
Put the 2-3 spoons of water in the pan to avoid burning. Cover it and cook it for 2-3 minutes with low flame. Add the garam masala and green coriander leaves into it and mix it well.
Potatoes Carrot fry is ready now. Take out the dish in a bowl and add in few more cilantro leaves if you have and serve hot with rice or chapathi.







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