Carrot Beans Sukhi Sabzi
Ingredients
200 grams Carrot (Gajjar) , cut into dices
300 grams Green beans (French Beans) , cut into 1 inch pieces
1 Onion , thinly sliced
4 cloves Garlic , finely chopped
2 Tomatoes , finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
1 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Amchur (Dry Mango Powder)
1 teaspoon Jaggery
Salt , to taste
1 teaspoon Oil

To begin making the Carrot Beans Sukhi Sabzi , first prep and cut the carrots and beans according to the desired sizes.
Into a pressure cooker, add the cut carrots and beans, sprinkle a little salt, add 1/4 cup water and pressure cook for 2 whistles and turn off the heat. Release the pressure immediately, put running water over the pressure cooker (showing it under a tap). The process of releasing the pressure immediately, will help keep the colors of vegetables green and orange.
Heat oil in a frying pan over medium heat; add the onion, garlic and saute until the onions are softened.
Add the tomatoes and cook over medium heat until softened. Once the tomatoes are softened, add the remaining masalas and saute only for a few seconds.
Add the steamed beans and carrots and stir well to combine; just for about a minute. Check the salt and seasonings and adjust to suit your taste. 
Once done, turn off the heat and serve.
Serve the Carrot Beans Sukhi Sabzi along with Rajma Masala, Jeera Pulao, Pickled Onions for a wholesome lunch or dinner.