Thoran is a quintessential vegetable stir fry from Kerala that is finished with fresh coconut shavings. It’s fresh, crunchy and delicate. A great side dish that complements curries made with Masala Mama sauces. —MasalaMama
olive or coconut oil
red pepper flakes (optional)
green beans, sliced into 2 inch pieces on an angle
grated coconut (frozen or desiccated)
In This Recipe
Heat oil in a large skillet or wok over medium-high heat. Once hot and shimmering (it’s very important that the oil is hot at this stage) add mustard seeds and let them pop.
Add the curry leaves and red pepper flakes, if using. Be careful as the curry leaves will splutter.
Add the chopped beans and a pinch of salt. Cook for a couple of minutes, cover and lower the heat to medium-low.
Cook, stirring occasionally until the beans are tender yet crunchy, 5-7 minutes. Keep ½ cup of water nearby and add 1-2 tablespoons at a time if you feel anything is sticking to the pan.
Gently fold in the coconut, adjust salt to taste, and serve hot.