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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
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
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Ingredients
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2 tablespoons
olive or coconut oil
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1 teaspoon
mustard seeds
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10-15
curry leaves
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½ teaspoons
red pepper flakes (optional)
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1 pound
green beans, sliced into 2 inch pieces on an angle
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½ cups
grated coconut (frozen or desiccated)
Directions
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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.
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Add the curry leaves and red pepper flakes, if using. Be careful as the curry leaves will splutter.
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Add the chopped beans and a pinch of salt. Cook for a couple of minutes, cover and lower the heat to medium-low.
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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.
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Gently fold in the coconut, adjust salt to taste, and serve hot.
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