Carrot Beans Poriyal

Ingredients

• 1 cup carrot cut into ½ inch pieces
• 1 cup green beans cut into ½ inch pieces
• 2 teaspoons coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 dried red chili
• 1 stalk curry leaves
• 2 green chilies slit into half
• 1 pinch asafetida (hing)
• ½ medium onion finely chopped
• ¼ teaspoon turmeric powder
• salt to taste
• 3 tablespoons water
• 2 tablespoons fresh or frozen coconut shredded

Steps

1. Wash the beans and carrots and chop into pieces about ½ inch long.

Instant Pot Method:

1. Select SAUTE mode on the Instant Pot and add oil to the POT. When hot, add mustard seeds, urad dal and dry red chili, letting the mustard splutter and the dal become light brown. Add green chili, curry leaves and asafoetida (hing), then saute for a few seconds.
2. Put in the chopped onion and saute it to a light brown.
3. Add the green beans, carrots, turmeric powder, salt and water, then mix thoroughly. Scrape off any spice that is sticking to the pot.
4. Close the Instant Pot, set the pressure valve to Sealing and cook on High Pressure for 1 minute.
5. At the beep, perform a QUICK RELEASE (QR).
6. Lift the lid off away from yourself. Add the fresh shredded coconut and mix thoroughly.

Stovetop Pot Method:

1. For the stovetop version, follow the same procedure in a regular pot or pan on the stove. Cover and cook over medium-low heat, stirring 2-3 times during cooking so everything cooks evenly. If it looks dry, sprinkle a little water as you stir.
2. When the carrots and beans are tender, mix in freshly shredded coconut. The carrot beans thoran is ready for serving.