​10 മിനിറ്റിൽ ഒരു അടിപൊളി ബീൻസ് ക്യാരറ്റ് മെഴുക്കുപുരട്ടി | Simple & Tasty Side Dish for Rice

Here is the traditional Kerala-style Beans and Carrot Mezhukkupuratti Ingredients Beans & Carrots: 1.5 cups French beans(15 no's) & 1 cup carrots (finely chopped into small pieces/cubes) Shallots (Small Onions): 8–10 (crushed or sliced) Curry Leaves: 1–2 sprigs Turmeric Powder: 1/4 tsp Crushed Red Chilli: 1.5 tsp Black Pepper Powder: ½ tsp Coconut Oil: 1.5–2 tbsp Mustard Seeds: ½ tsp Salt: To taste Preparation Steps Heat coconut oil in a pan or kadai. Add mustard seeds and let them splutter. Add crushed shallots . Sauté until the shallots turn soft and translucent. Lower the heat and add turmeric powder, crushed chilli flakes, and fresh curry leaves. Roast on low flame for 30–60 seconds until raw spice aromas disappear. Toss in the chopped beans, carrots, and salt to taste. Mix well so the spice mixture coats the vegetables evenly. Sprinkle a few drops of water, if needed. Cover with a lid, and cook on low-medium heat for about 6–8 minutes, stirring occasionally until the vegetables are tender yet retain a bite. Finish Stir-Fry: Remove the lid and add black pepper powder and stir-fry on medium heat for another 1–2 minutes to evaporate any excess moisture and let the vegetables take on a nice stir-fried finish. Serve hot with rice!