Easy Carrot Poriyal with Green Beans – Indian Vegetable Saute

Last Updated on September 2, 2021 by Chef Mireille

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Carrot Green Bean Poriyal is a quick and easy South Indian style vegetable stir fry. This Vegetarian side dish can easily compliment any meal.

Curry Leaves

Curry leaves are used a lot in South Indian cooking, but not always readily available here in the US. If you can’t find fresh curry leaves, dried curry leaves can be reconstituted in hot water. However, the flavor won’t be as fresh and flavorful as the fresh curry leaves.

The closest herb in flavor to curry leaves in Thai basil. This would also be a good substitute if you cannot source fresh curry leaves.

Here are some other poriyals and vegetable side dishes that can be made to complete your Indian meal.

Indian Vegetarian Side Dishes

• Plantain Cabbage Poriyal
• Cabbage Foogath
• Chana Fugad with French Beans
• Bengali Bottle Gourd Curry
• Okra Masala
• Bengali Potato Poppy Seed Curry
• Ginger Chickpeas
• Cabbage Fennel Stir Fry
• Fennel & Ginger Cauliflower

HOW TO MAKE CARROT GREEN BEAN PORIYAL

Serve with rice and your favorite curry.

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Indian Carrot Green Bean Stir Fry

Carrot Green Bean Poriyal is a quick and easy vegetarian side dish infused with Indian spices.

Prep Time5 minutes mins

Cook Time12 minutes mins

Course: Side Dishes

Cuisine: Indian

Servings: 4 people

1x2x3x

Calories: 91.55kcal

Ingredients

• 2 medium carrots peeled and cut into small pieces (about 11/4 cups)
• 4 oz.green beans trimmed and cut into small pieces (about 1 cup)
• 2 green chiles thinly sliced
• 3 tablespoons freshly grated coconut or frozen grated coconut, defrosted
• 1/2 cup water
• salt to taste
• 1 tablespoon oil
• 1/4 teaspoon mustard seeds
• 2 teaspoons urad dal hulled and split black lentils
• 1 dried red chiles
• 6 curry leaves

Instructions

• Heat oil in a large skillet. Add mustard seeds. As soon as they stop sputtering, add urad dal and cook for 1 minute until they turn golden brown.
• Add red chile and curry leaves. After a few seconds, add carrot, beans and green chiles.
• Add water and salt. Cook on medium heat for about 8 minutes, until vegetables are fork tender, stirring occasionally. All the water should have evaporated.
• Add coconut and stir to combine.

Notes

Poriyal can be made with any variety of vegetables.

Nutrition

Calories: 91.55kcal | Carbohydrates: 9.93g | Protein: 1.97g | Fat: 5.69g | Saturated Fat: 1.88g | Sodium: 285.94mg | Fiber: 2.97g | Sugar: 4.13g

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