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Sautéed Carrots and Beans
- Carrots – 1/2 kg, scraped, halved length wise and cut in 2 inch pieces
- String Beans – 1/2 Kg, cut in 2 inch pieces
- Garlic – 5 cloves, crushed
- Salt – to taste
- Oil – 1 teaspoon
In a pan of salted boiling water, put the beans for a minute or two and drain the water. They should not be cooked through, just softened. The time will depend on the quality of the beans. Heat the oil in a karahi till very hot. Add 5 cloves of crushed garlic. Stir rapidly then put in the beans, give it a good stir, then add the carrots.Add the salt. Stir fry for ½ minute without covering. The vegetables should retain their crunch. Serve immediately.