Carrot Beans Cabbage poriyal | Mixed Vegetable Stir Fry

Crunchy orange coloured carrots are rich in vitamins, dietary fibres and carotenes.  Cabbages are rich in vitmain C, Vitamin K and it reduces bad cholesterol, fights against cancer. They are low in fat and calories. Green beans are rich in  Vitamin A, dietary fibres and minerals. Select tender and stiff beans, firm and heavy cabbage, young, tender and bright coloured carrots. Carrot beans and cabbage poriyal is a south Indian dry vegetable curry served as a side dish to Rice. Please check below for step-wise instructions and pictures for preparing South Indian carrot, beans and cabbage poriyal.

Preparation Time:      5 mins

Cook Time :                10 mins

Ready in :                   15 mins
Yields :                        4 Servings 

Ingredients:

Chopped and cooked Veggies  (carrots, beans  and cabbage)	2 Cups
Onions chopped	1/2 Cup
Oil	1 tbsp
Mustard	1/4 tsp
Red chilly	1
Curry leaves	4-6
shredded coconut	1 tbsp (optional)
Urad dal	1 tsp
Channa dal	1 tsp
Salt
Green chillies	2
Coriander Leaves chopped	1 stick

Instructions:

• Heat oil in the pan and add mustard, Urad dal and channa dal.When channa dal turn golden colour, add curry leaves, green chillies and red chillies. Fry for a min. 

• Add chopped onions. Fry till onion turn translucent. Add cooked carrot,beans and cabbage. Fry for 2 mins. Add salt  and coriander leaves.  Switch of the stove  and add shredded coconut.

Carrot Beans Cabbage Stir Fry | Mixed Vegetable dry curry

Tips:

• Adding coconut is optional
• The essential nutrients will lose, if we wash the chopped vegetables, so Wash the vegetable thoroughly then chop into small pieces.
• For more spicy add 1 red chilli and 1 more green chilli