A thoran is a simple Southern stir-fry with mustard seeds, curry leaves, shallots, cumin and fresh coconut. It is a typical vegetable side dish served in Kerala, especially on feast days as part of a banana leaf-laden offering. This is a fairly typical recipe, as beetroot is a local vegetable they love to cook in this way. I have added the chard as I love the texture and earthiness it brings to the dish, and it feels virtuous with it as well! You can vary this recipe with a host of other vegetables and greens and, in fact, they also make thorans from leftover red meat and chicken, so you can add some of that in as well. I also often add a can of chickpeas if I am serving this as a main course, as the earthiness and mealiness work really well with these flavours. It is also a lovely side dish to serve with a lentil curry, grilled meats or Tamil-style Lemon Rice.