| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 2 potato medium
- 1 carrot medium
- 50 g bean long (payar)
- 3 - 4 nos chile green split length wise
- 1 1/2 cups coconut milk
- 2 pinchs turmeric - 3
- 1 tsp corriander
- 1/2 tsp chilly powder
- 1/4 tsp garam masala
- salt
- oil
Ingredients
|
|
Instructions
- peel and clean carrot and potato.cut in to small cube.
- cut long beans in to medium pieces,split green chilies.
- in a cooking vessel add potato and carrot.then add coriander powder,turmeric powder,chili powder,salt and green chilies.
- add second milk of coconut
- switch on the stove and cook carrot and potato.mean time keep remaining coconut milk in freezer in a transparent glass or bowl. so that you will get the thick cream on top.
- stire occasionally otherwise the gravy gets curdle.
- once the carrot and potato almost done add long beans .cook for few minutes
- add garam masala.
- then add coconut milk .only the thick cream.
- cook for few minutes.dont let it boil.
- season with mustard and curry leaves.
Recipe Notes
do not over cook vegetables.
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