Sautéed Carrots and Beans


  1. Carrots – 1/2 kg, scraped, halved length wise and cut in 2 inch pieces
  2. String Beans – 1/2 Kg, cut in 2 inch pieces
  3. Garlic – 5 cloves, crushed
  4. Salt – to taste
  5. 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.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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