Carrot, Beans, Coconut Vepudu Recipe
Indian food has so many different regional cuisines and nearly all have abundant options for every vegetable. I usually use French beans when I make fresh corn soup for dinner. But now that it is summer, fresh corn is not available and I do not feel like drinking hot soup in this heat. I found some fresh French beans at the supermarket and bought some to make a Carrot, Beans, Coconut Vepudu Recipe; an Andhra delicacy.
Carrot-Beans-Coconut Vepudu is a South Indian style vegetable stir fry that is easy to make with few ingredients and yet healthy and flavorful. The grated coconut adds that extra punch to this colorful curry. This Carrot and Beans curry is usually a side dish along with sambar or Tomato Rasam and rice but we Punjabis eat it with roti too.
This recipe is a simple French bean and carrot stir fry garnished with grated fresh coconut.
Recipe for Carrot-Beans-Coconut Vepudu
1 tsp oil
1 tsp cumin
2 dried red chillies
Few curry leaves
250 gms chopped French beans
250gms chopped carrots
3 tbsp fresh shredded coconut shreds
½ tsp red chilli powder
Salt to taste
Heat oil in a pan. When hot add red chillies, cumin and curry leaves.
The beans and carrot can be boiled and drained and then added to the tempering. But I like the crunch in my veggies and just cooked them directly.
Add the beans, carrots, mix well. Cover and cook on medium heat. Once done add salt and chilli powder. Stir nicely and add the grated coconut and remove from fire. Transfer to a serving bowl and garnish with fresh coriander leaves.
Serve thisCarrot, Beans, Coconut Vepudu Recipe hot with rice or roti.