To begin making Batata Recheado Recipe With Carrots & Beans first make the Recheado Masala.

First soak the red chilies, cloves, cinnamon, cumin seeds, black peppercorns, cardamom pods, ginger and garlic in vinegar for at least 4 to 5 hours.

Heat a pan add a teaspoon of oil and roast the onions until soft and become lightly caramelized. Keep aside to cool.

Once the red chillies along with the spices are soaked well, grind them together along with the caramelized onions, jaggery, salt and turmeric powder to make a smooth paste. 

Once done check the salt and adjust according to taste. The Recheado Masala is now ready.

Next pressure cook baby potatoes in the pressure cooker for about three whistles, turn off the heat. Let the pressure cooker release naturally.

Peel and keep the baby potatoes aside. Add the carrots and beans together along with 1 tablespoon of water, some salt into the pressure cooker.

Pressure cook the beans and carrots for one whistle and release the pressure immediately. This will ensure the carrots and beans retain their colors and not get over cooked.

Heat oil in a wok and add oil. Once the oil is hot add chopped onions and saute it till they become soft. Add the potatoes and saute till they turn golden brown.

Next add the Recheado and saute till the raw smell goes away, this will take about five minutes. Make sure not to burn the masala and keep the heat on medium.

Add the carrots and beans to the potatoes. Stir well to combine, check the salt and adjust according to taste.

Cover the Batata Recheado With Carrots & Beans and cook for about 4 minutes until the potatoes and vegetables become well coated with the Recheado Masala.  

Once done, turn off the heat and transfer the Batata Recheado With Carrots & Beans to a serving bowl 

Serve Batata Recheado With Carrots & Beans with Goan Style Sangacho Ross, Steamed Rice and Manganem for a lovely Goan vegetarian meal.