Green beans - 30 pieces, chop into longish thin slices
Carrots - 1, chop into longish thin slices
Green chillies - 4, finely chopped
Ginger - 1 inch, finely chopped
Shallots - 4, sliced thinly
4 garlic cloves
Olive Oil - 1 tbsp
Curry leaves = 6
Salt to taste
Heat Oil in a cast iron skillet. When the oil is hot, add green chillies, ginger, garlic, curry leaves and onion.
Then add green beans, carrots and salt. Saute them all together over high heat for a couple of minutes. Then lower the heat, cover the pan and add cook for around 10 minutes till the carrots turn soft(sprinkle a little water in between so that the vegetables dont get burnt). Remove from heat, sprinkle a little lemon juice and serve.