September 28, 2013

Beans, carrots and peas stir-fry

A simple, classic stir fry. One of my favorite that mom made when I was a kid, and now my kids will love it too :-)  You can use the vegetables you have, and whip up a quick dinner with chapattis/flat bread or tortillas.

What you need: (Makes 6 wraps or 4 as a lunch/dinner side dish)  2 cups finely chopped fresh green beans, frozen beans not advised, they will wilt and get soggy
1/2 cup peas  fresh or frozen
1/2 cup finely diced carrots
1/2 cup onions finely chopped
1/4 tsp chilli flakes or 2 whole dry red chillies
1/2 tsp split black gram/ urad dhal
1/4 tsp mustard seeds
1/4 tsp turmeric powder
A sprig of curry leaves
Juice of 1/2 lime
Salt to taste
1 tsp olive oil
2 sticks of fresh cilantro, chopped.

Heat a shallow skillet on medium high, add oil. When it starts to shimmer, add the mustard and cumin seeds. Toss in the curry leaves and let them splatter. Add in the red chillies and urad dhal. When it starts to turn a light brown, add in the chopped onions. Let it roast on medium  heat, to a light brown. It should take about a minute. 


Toss in the the chopped beans, carrots and peas. Cook for another 5 minutes on medium high heat, till they are a little soft, yet crunchy. Sprinkle a few drops of water into the skillet, just enough to moisten the roasted vegetables. 

Add in the powders and salt. Toss them all together. Turn off the heat and pour in the lime juice, mix well to incorporate the juice. Garnish with chopped cilantro. Serve with chapatis/tortilla/flat bread.
I usually cook this stir-fry for dinner, as a side dish. If it remains, I wrap it into chapati/tortilla rolls for lunch the next day.