Welcome to nishamadhulika.com Today we are making Carrot beans sabzi with gravy. But this gravy will not be so rich and we will be using fresh coconut and peanuts. Let’s start with the procedure of making carrot beans sabzi For this I have taken 1 carrot (100 grams) and French beans 200 grams. We have washed and dried the vegetables, thoroughly. First, chop beans and carrots. First, let’s chop the beans and for this remove the stalk from both the ends, like this. Now make a bunch and cut into 1 to 0.75 inch chunks. We chopped the beans; now put them back in the plate. Also, chop the carrot now and for this peel it first. Now chop the carrots in small and thin chunks. We minced the carrots as well and now we’ll make sabzi. Turn on the flame and add 1 tbsp oil in pan. Now add chopped carrots and beans in the oil. Also add ½ tsp salt into it and mix all ingredients really well. Stir and sauté carrot and beans for 1-1.5 minutes. Now add ¼ cup water in the pan and cook for 5 minutes on low flame. Check later. Meanwhile prepare masala for the vegetables. So, shift the vessel with vegetables on another flame. Keep the flame low. Now we’ll prepare masala and for this we need to grind the tomatoes. Remove the stalk and chop tomatoes in big chunks and place them in jar. We have taken 4 medium size tomatoes (250 grams). Also, we have taken 2 green chilies. Cut them in two half and add. Now make a fine paste. Tomatoes are grounded; now add peanuts into the jar. We have ¼ cup peanuts, add them with tomatoes and grind finely. Also, we have taken ½ cup fresh coconut (grates), add it as well. Now grind the masala until fine. We have taken frozen coconut. You can grate the coconut and store it in refrigerator. Whenever required use this for making the dish. So, we have used the frozen coconut. Now, we’ll grind the masala finely. Masala is ready, check the beans and carrots. Beans and carrots have got tender, don’t overcook them. Keep them bit crunchy. So, the vegetable are cooked and are crunchy. We have covered and cooked them for 8 minutes on low flame. Vegetables are cooked and now we’ll make gravy for it. Pan is heated; add 2 tbsp oil into it. When oil is sufficiently hot, add cumin seeds and bring the flame to minimum so that spices don’t get burned. We have added ½ tsp cumin seeds and now add 1 pinch asafoetida into it Also add ¼ tsp turmeric powder, 1 tsp coriander powder and 1 tsp ginger paste. If you don’t have ginger paste, then grate 1 inch ginger piece and use. Sauté the spices for a while and add tomato-peanut-coconut-chilly paste into it. Now sauté the masala until oil starts separating and it releases good aroma. We have taken ¼ tsp red chilly powder, add it in the masala. If you prefer eating spicier, then increase the quantity of red chili. Masala is ready, as oil has started separating from it. Now we’ll add 1 cup water into it. You can keep the consistency of gravy dense or thin as per your preference. Also add ½ tsp salt as well. We have already added ½ tsp salt while cooking the vegetables and ½ tsp salt in gravy. Allow the gravy to simmer once. Add less than ¼ tsp garam masala and some green coriander in the gravy. Gravy has started simmering; now add cooked beans and carrots in the gravy. Mix well, cover and cook the sabzi for 3 to 4 minutes on low flame. We have cooked the sabzi for 4 minutes on low flame and sabzi is ready as it releasing good aroma. Cook the sabzi on low flame so that beans and carrots absorb the spices nicely and secondly you can see a layer of oil over the sabzi. Sabzi is ready; take it out in a bowl.
Turn off the flame. Garnish with some green coriander. Serve this delectable bean-carrot gravy with chapatti, parantha, naan or rice. Serve this delectable bean-carrot gravy with chapatti, parantha, naan or rice. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe.
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