BEANS-CARROT THOREN - beans and carrot sauteed with shredded coconut

Beans-carrot thoren, along with parippu curry and fish fry. This was the usual combination my mother made when we were kids.

INGREDIENTS 

1. 500 gms French beans, sliced thinly
2. 3 medium-sized carrots , chopped(150 gms )
3. 1/2 of a medium-sized onion, chopped(60 gms)
4. 4 garlic cloves, chopped
5. 2 tsp Kashmiri chili powder
6. 1/4 tsp turmeric
7. 2 Tbsp oil
8. 1 cup shredded coconut
9. 1 sprig of curry leaves
10. 1/4 cup water(use the same amount of water even if you are doubling the vegetables)
11. salt to taste

METHOD

Cooking the beans and carrot in the pressure cooker without the weight

• Put the chopped beans and carrots in a pan (I have used a mann chatti ).  Add salt and 2 Tbsp. water and mix. Close with a lid and cook on high heat for 5 minutes. Check in between and add water if required. It just needs to be 3/4th cooked. The rest of the cooking can be done while sauteeing. 
  
  
  
  
  

• Heat a wok(cheena chatti) on medium-high heat. When warm, add the oil. When the oil is hot, add the chopped onions and garlic. The oil should sizzle when you add the onions and garlic. If the oil sizzles, then that means it's at the right temperature to add the onions and garlic.
• Saute the onions and garlic, then add the turmeric and chili powder. Saute till the raw smell goes. Then, add the curry leaves.Then add the coconut and saute for 2 minutes.
  
  

• Turn the heat to high. Now add the cooked beans and carrots.  Stir it gently until well combined with the coconut. If there is a lot of liquid, move the beans to the sides of the pan and leave the center empty. This should dry up the liquid.
• Turn off the heat. When covering with a lid, leave it partially open and let the steam out. Once the steam has completely escaped, close the lid fully.