Ingredients
- 1 ts mustard seeds
- 1 ts cumin seeds
- 1 stalk curry leaves
- 1 ts blackgram
- 1 onion, finely chopped
- 4 green chillies, slit
- 500 g carrots, chopped
- 500 g green beans, chopped
- salt to taste
- 1/2 cup fresh coconut, grated
- 2 tbs coriander leaves, chopped
Preparation
1. Add mustard seeds, cumin seeds, black gram, curry leaves and chopped onion into the wok. Heat up the wok on highest level until roasting window. Switch to a low level and roast the ingredients until the onion turn golden brown in color.
2. Add slit green chilies, chopped carrots and beans dripping wet. Heat up the pot on highest level up to vegetable window. Switch to a low level and cook in vegetable area for approx. 5 minutes.
3. Add salt to taste, grated coconut and mix well. Keep the pot closed for 5 minutes before serving. Garnish with coriander leaves, serve hot with roti or rice.
Tip
- Add a variety of vegetables like cabbage or fresh corn to make the poriyal more interesting.
This recipe has been tested and approved by AMC.
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