Tuesday, December 11, 2012,10:42 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Cut the carrots lengthways into quarters and then in half crossways if very long. Top and tail the beans. Cut the spring onions into 5 cm / 2 in pieces. Cook the carrots and beans in a saucepan containing a little boiling, salted water for 5-6 minutes according to how tender crisp you like vegetables. Drain well.
  • Heat the ghee or oil in a large frying pan, add the spring onions (scallions), carrots, beans, cumin, coriander, cardamom seeds and whole dried chilies. Cook gently for 2 minutes, stirring frequently.
  • Stir in the garlic, honey and lemon or lime juice and continue cooking for a further 2 minutes, stirring occasionally. Season to taste with salt and pepper. Remove and discard the whole chilies.
  • Sprinkle the vegetables with the toasted cashews and chopped coriander, mix together lightly. Serve immediately, garnished with slices of lime or lemon and coriander sprigs.


  • 500 grams young carrots, trimmed and peeled if necessary
  • 250 grams French beans
  • 1 bunch spring onions(scallions) trimmed
  • 4 tablespoon Cooking oil
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 3 cardamom pods, split and seeds removed
  • 2 whole dried red chilies
  • 2 garlic cloves, peeled and crushed
  • 1-2 teaspoon clear honey, to taste
  • 1 teaspoon lime or lemon juice
  • Salt and freshly ground black pepper
  • 60 grams unsalted, toasted cashews
  • 1 tablespoon chopped fresh coriander or parsley
  • Slices of lime or lemon and coriander sprigs, to garnish

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