Ingredients
- 1 cup chopped green beans
- 1 large carrot or 1 cup chopped carrot
- 1 ½ cups water
- 1 – 1 ½ teaspoons Sri Lankan chili powder
- ½ cup chopped tomato
- ½ cup 2% milk
- 1 teaspoon canola oil
- ¼ teaspoon sliced onion
- 2 garlic cloves chopped
- 1 strand curry leaves
- Curry powder
- Salt to taste
Recipe for Curry Powder:
- 1 teaspoon fennel seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- 1/8 teaspoon fenugreek seeds
Method
- To make the curry powder, dry roast all the ingredients and grind them into a powder.
- Set aside
- Remove top and bottom end of carrot and brush to remove any dirt
- Slit the carrot length wise and slice them into thin slices
- Snip off the top and bottom end of green beans
- Chop them into ½ inch pieces
- In a covered saucepan add carrot, beans, water, chili powder, salt and cover and cook for about 10 minutes
- Add chopped tomatoes, curry powder and cook for another 5 – 6 minutes
- Add milk and cook for another 2 minutes
- In a skillet add oil and add onion and garlic and fry until they are golden brown
- Add curry leaves and fry for another minute or two
- Add the fried onion mixture into carrot-beans curry and mix well
Yields: 2 – 3 servings as a side dish
