Carrot Beans Poriyal

5 from 2 votes

Carrot Beans Poriyal is a very simple south indian stir fry recipe prepared with carrots, beans, fresh coconut and tempered with few spices in Indian style

Course Side Dish

Cuisine Indian, South Indian

Keyword beans carrot poriyal, beans carrot stir fry, beans carrot thoran, healthy, Healthy Eating, High Fiber, High Protein, Indian Vegetarian Curry Recipes, instant pot, instant pot cooking, poriyal recipes, Pressure Cooking, stir fry

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 80kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

Measuring cup used 1 cup = 250 ml

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

Instructions

Wash and chop beans and carrots about ½ inch pieces.

Instant Pot Method:

Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add mustard seeds, urad dal, dry red chili, let mustard seeds splutter, and dal turns light brown.
Next, add green chili, curry leaves, and asafoetida (hing). Saute for 15 secs.
Add chopped onion and saute till onions turn light brown.
Next, add green beans, carrots, turmeric powder, salt, water and mix well. Make sure to scrape any spice if sticking to the pot.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.
When the instant pot beeps, do a QUICK RELEASE (QR).
Remove lid away from you, add fresh shredded coconut and mix well.

Stovetop Pot Method:

Follow the same instructions till step 3 in a stovetop pot/pan and cook covered on medium-low heat. Stir 2-3 times in between for even cooking and you can sprinkle water if required while stirring.
Once the beans and carrots become tender, add fresh shredded coconut and mix well. Carrot Beans Thoran or Stir Fry is ready, serve with hot rice, chapatis, roti & parathas.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Variations & Tips

Try with other vegetables like beetroot, pumpkin, butternut squash, or chayote squash (chow chow).
You can also use frozen carrots and beans for this carrot beans curry recipe. I would recommend using Pressure Cook/Manual (High Pressure) mode for 0 minutes instead of 1 minute for frozen veggies.
You can skip onions for this Carrot Beans Thoran recipe.
Use any cooking oil if you dont have coconut oil.
Do not overcook, let the veggies retain the crunchiness.
If you are making this for a lunch box or for eating later, stir fry for 2 minutes on low flame after adding coconut. If you are consuming immediately, no need to cook after adding coconut.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition