Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 5, 2021

CARROT AND BEANS FOOGATH

CARROT AND BEANS FOOGATH Ingredients 250 grams medium size carrots peeled and chopped into small pieces 250 grams runner beans, […]

CARROT AND BEANS FOOGATH
Ingredients
250 grams medium size carrots peeled and chopped into small pieces
250 grams runner beans, chopped into small pieces
2 onions chopped,
3 tablespoons grated coconut
5 or 6 Curry leaves
1 teaspoon mustard seeds
3 dry red chillies broken
½ teaspoon cumin seeds,
Salt to taste
2 tablespoons oil
Boil the carrots and beans separately in a little water with a little salt. Strain and keep aside.
Heat oil in a pan and add the mustard seeds and cumin seeds.
When they begin to splutter, add the onions, curry leaves and red chillies and sauté for a few minutes.
Add the boiled carrots and beans and mix well. Add a little more salt if required.
Mix in the grated coconut and mix well.
Sauté on low heat for a couple of minutes more, then switch off.
Serve as a side dish.

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Article written by Bridget White-Kumar
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