Vegetables and Beans with Curry Leaves Recipe


  • 6 Curry leaves
  • tsp Kalonji
  • 3 Dried Red Chillies
  • 2 tbsps Lemon juice
  • 3 Garlic pods, sliced
  • 2 tbsps Vegetable Oil
  • tsp Fenugreek seeds
  • 2 tsps Desiccated Coconut
  • 1 medium Carrot, cut into strips
  • 3 Fresh Green Chillies, chopped
  • 1 medium Red Pepper, cut into strips
  • 50 gms French Beans, diagonally sliced
  • 115 gms Red Kidney Beans, boiled and drained
  • 1 tsp Salt


  1. Heat the oil in a medium deep frying pan. Add the curry leaves, garlic cloves, dried chillies, onion and fenugreek seeds.
  2. When these turn a shade darker, add the remaining ingredients, stirring constantly. Lower the heat, cover and cook for about 5 minutes.
  3. Transfer to a serving dish and serve with extra coconut if wished.

Tip: While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white.

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