Steamed Carrots and Green Beans

Name: Steamed Carrots and Green Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 250 g carrot (peeled and diced into 1-inch pieces); 250 g green beans (ends trimmed, cut into 1-inch pieces); 3 tbsp fresh coconut (grated); 1 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pcs dried red chili (broken in half); 1 pinch salt (for seasoning vegetables); 500 ml water (for steaming)

RATING

4.4/5(115)

TASTE SCORE

7/10

Vibrant, tender-crisp carrots and green beans steamed to perfection, then tossed with a gentle crackle of mustard seeds, curry leaves, and fresh coconut. A light, healthy side dish that lets the natural sweetness of the vegetables shine through.

PREP

10m

COOK

10m

SERVES

1 KATORI

86 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the carrots and green beans.
1.Peel the carrots and dice into 1-inch pieces.
2.Trim the ends of the green beans and cut into 1-inch pieces.
3.Check all pieces are roughly the same size for even cooking.
steam · ~7 min
Steam the vegetables until tender-crisp.
1.Bring 500 ml water to a boil in a saucepan over high heat.
2.Place the carrots and green beans in a steamer basket.
3.Sprinkle a pinch of salt evenly over the vegetables.
4.Set the basket over the boiling water, cover, and steam for 5 to 7 minutes.
TIPThe vegetables are ready when they turn bright orange and green but still have a slight bite — a fork should meet some resistance.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and urad dal; let them splutter and turn golden.
3.Add the dried red chili and curry leaves; fry until fragrant, about 15 seconds.
4.Remove the pan from heat immediately.
mix · ~1 min
Toss the vegetables with tempering and coconut.
1.Transfer the steamed carrots and beans to a mixing bowl.
2.Pour the hot tempering over the vegetables.
3.Add the grated fresh coconut and toss everything gently to combine.
serve
Serve warm.
Transfer the tossed vegetables to a serving bowl and offer immediately as a side with rice and sambar or dal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut carrots and beans to a uniform 1-inch size to ensure they finish steaming at the same time.
2
Check doneness at 5 minutes: the vegetables should be bright in color and a fork should meet slight resistance.
3
Use fresh curry leaves for the most aromatic tempering — dried ones lack the essential oils.
4
Don't skip the urad dal in the tempering; it adds a subtle nutty crunch that contrasts the soft vegetables.
5
Grate fresh coconut just before using for the best texture and sweet, creamy flavor.
6
If you don't have a steamer basket, you can use a metal colander set over a pot, with a tight-fitting lid.
7
Leftover steamed vegetables keep well in the fridge for up to 2 days; refresh the tempering before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the tempering step entirely and simply toss the steamed vegetables with a squeeze of lemon, a pinch of salt, and the grated coconut for a fat-free, refreshing version.

spicier

Spicier

Add 1/2 teaspoon of red chili flakes along with the dried red chili during tempering, or include a slit green chili in the steam basket for extra heat.

protein boost