Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beans carrot stir fry – perfect lunch recipe. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Beans Carrot Stir Fry – Perfect Lunch Recipe is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Beans Carrot Stir Fry – Perfect Lunch Recipe is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have beans carrot stir fry – perfect lunch recipe using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beans Carrot Stir Fry – Perfect Lunch Recipe:
- Take 1 cup Chopped Beans
- Make ready 1 cup Chopped Carrot
- Take 1 Finely chopped onion
- Take 2 Finely chopped garlic
- Make ready 1 inch Finely chopped ginger
- Take 1 Finely chopped green chilli
- Prepare 1 tbsp Olive oil
- Take 1/2 tsp Mustard seeds or Rai
- Make ready 6 Curry leaves
- Get 1/2 tsp Red chilli powder
- Get 1 Coriander powder
- Prepare 1 tsp Sabzi Masala
- Prepare to taste Salt
Instructions to make Beans Carrot Stir Fry – Perfect Lunch Recipe:
- Heat oil in a pan on medium heat and add mustard seeds. Allow them to sizzle. - Then add curry leaves and crackle for a sec. - Add chopped onion and cook for 3 minutes on medium low flame till translucent. - Now add chopped garlic and ginger. Saute for 5 minutes.
- Lower the flame and add coriander powder, red chilli powder, chopped green chilli, sabzi masala.Mix them well. - Now add boiled beans and carrot and mix well. - Cook on high flame for 5 minutes stir it continuously. - Garnish with coriander leaves. Beans Carrot Sabze is ready to serve.
- Tip : - Put chopped beans and carrot in a microwave-safe bowl and add 1/2 cup of water. Cover it up and microwave high power for 10 mins.
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