Some recipes are simple to make but delectable and comforting 🙂 And not to forget, such dishes are usually soothing to the palate and the stomach!

One such simple recipe loaded with nutrients is the Green beans and carrot palya. Palya is nothing but a dry sabji. My better half loves this with some homemade phulkas.

Thanks to INSTANT POT – this dish is now much more easier and faster to make 🙂

Here is my method of making the Green Beans and Carrot palya:

RECIPE:

Video Link: 

Preparation Time: 15 minutes

Cooking time: 20 minutes (Including NPR time)

Serves: 2-3 people

INGREDIENTS:

Green Beans – 2 lbs

Carrots – 5 to 6 medium sized

Jaggery Powder – 1 tbsp

Salt – 1.5 tsp or as per taste

Curry leaves – few

Mustard seeds – 1 Tsp

Urad Dal – 1 Tsp

Asafoetida – a pinch

Oil – 1 tbsp

METHOD:

Turn the ‘SAUTÉ‘ mode in the Instant Pot.

Heat Oil. Add Mustard seeds, Urad dal and asafoetida.

Sauté till the mustard seeds splutters and urad dal turns light brown in color.

Next add the curry leaves. Sauté.

Now, add the chopped green beans and carrots. Mix well.

Add the jaggery powder and salt. Mix.

Add 1/3 cup of water and mix well. Make sure not to add more water, this dish should be dry and not watery.

Once done, turn OFF the SAUTÉ mode and close the lid of the instant pot making sure the vent is in the sealing position.

Cook on MANUAL for 3 MINUTES NPR (natural pressure release).

Enjoy with roti or rice and rasam.

Happy cooking!