Carrots and Beans

Todays adventure is my second version of a Carrot Poriyal. Basically it is just an arrangement of vegetables chopped into really small pieces and cooked with spices. I had some leftover carrots and beans from my sambar the other day, which ended up being about 3 liters of sambar! We still have leftovers. In my little kitchen where the gas double burner takes up half of the counter space I've been chopping away inspired by the arduous life that most women here lead. Unknown and unappreciated by many, caring for a household of hungry kids, husbands, and relatives is really a lot of work. Granted their experience lasts a lifetime and mine is only temporary, it is useful in having a better understanding of what the heck is really going on here.
Bon Chance! (since we are in Pondicherry after all)

Carrot Poriyal

Carrot - 4 Nos
string beans - 2 handfuls
Onion - 1 No
Green Chillies - 1 or 2 Nos
Coconut gratings - 2 tablespoon (optional)
Curry leaves - 10
Oil - 2 tbsp
black mustard Seeds- 1/2 teaspoon
Urad dhal - 1 teaspoon
Jeera - 1/2 teaspoon
Salt - 1 teaspoon

Peel the carrots and cut it into small pieces. Cut the string beans into small pieces. Chop the onion and green chillies. Put the oil in a pot. When it is hot add the black mustard seeds and when it pops up add the urad dhal, rye powder (aka cumin) and fry till urad dhal turns light brown. Add chopped onion, green chillies along with curry leaves. Fry till the onion turns transparant. Add carrot pieces and mix well. Add salt, sprinkle a handful of water and close with lid. Cook in low flame till the carrot is soft. If you want then add coconut gratings and mix again and remove from stove.