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Wednesday, January 9, 2013,8:55 PM by
Ponmathi Srilekha.S

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VEGETABLES AND BEANS WITH CURRY LEAVES

Bright, shiny green curry leaves look like small bay leaves, although they are not as tough. A popular seasoning ingredient in Indian cooking, curry leaves add a spicy flavour to dishes such as this dry vegetable and bean curry.
Serves :
4

Preparation Method :

  • Cut the chillies in half lengthways. Remove the membranes and seeds and chop the flesh.
  • Cut the carrot into strips and slice the green beans diagonally. Remove the seeds, stalk from the pepper, and cut the flesh into strips.
  • Heat the oil in a karahi, wok, or deep heavy pan. Add the curry leaves, sliced garlic cloves, dried chillies, onion, and fenugreek seeds.
  • When these ingredients turn a shade darken, add the chillies, kidney beans, carrot strips, green beans, and pepper strips, stirring constantly.
  • Stir in the salt and the lemon juice. Lower the heat cover and cook for about 5 minutes.
  • Transfer the hot curry to a serving dish and serve immediately.

INGREDIENTS

  • 3 fresh green chillies
  • 1 medium carrot
  • 50 grams reen beans
  • 1 medium red (bell) pepper
  • 1 tablespoon Cooking oil
  • 6 curry leaves
  • 3 garlic cloves, sliced
  • 3 dried red chillies
  • ¼ teaspoon onion seeds
  • ¼ teaspoon fenugreek seeds
  • 150 grams drained canned red kidney beans
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • Posted Tuesday, February 14, 2023 at 3:11:02 AM

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