Ingredients
Scale
- 3 teaspoon water
- 200 grams carrot (about 2 carrots), chopped
- 100 grams beans ( about 12-15 beans), chopped
- 1 small onion, chopped
- 2 sprigs curry leaves
- 1 teaspoon salt
- 3 tablespoon fresh shredded coconut
Instructions
- Take a pressure cooker ( 2 or 3 liters only).
- Add in the water to the pan. The little water will help in creating steam and to avoid the veggies from burning.
- Layer the veggies in the cooker.
- Add in the curry leaves, salt and the coconut.
- Cover the cooker and add on the whistle weight on top.
- Start the heat on the gas stove or induction stove, whichever you are using.
- If using induction stove, cook on 1200 w until the cooker whistles 2 times.
- If using gas stove, set the heat to medium high and cook until the cooker whistles 2 times.
- In both the methods, it will take about approximately 5-7 minutes. Do not go by time. Go by whistles only.
- After exactly 2 whistles, switch off the stove and remove the pressure from the cooker manually. Be careful. Do not at any point in time, force open the cooker without releasing the pressure first.
- Stir well and serve.
Notes
I have not used any oil in this recipe.
You can cook any veggies using the same technique.
Beetroot, cabbage, peas, cauliflower, brocolli, potatoes, spinach etc… can be flashed using the same technique.
Cut the veggies into small pieces for even cooking.
When cooking mixed veggies, slow cooking veggies need to be cut smaller than quick cooking veggies, to match cooking time.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side dish
- Cuisine: Tamilnadu