Green bean thoran

Green bean thoran

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

In the temples of South India, the temple cooks have created a style of cooking that pays attention to the physical and spiritual wellbeing of the individual. These cooks use only the best ingredients, which are donated to the temple by pilgrims. The food prepared is used as a sacrifice to the gods and is also distributed to the pilgrims, devotees of the temple and the poor. This dish is one of these temple recipes. In this particular version, the taste of coconut, curry leaves and spices adds another dimension to the sweetness of green beans. If desired, it can be served as a warm salad, accompanied by steamed basmati rice or other long-grain rice, or Pooris or Parathas

Ingredients

Quantity Ingredient
1 1/2 tablespoons vegetable or canola oil
1 whole dried red chilli
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 curry leaves
1 teaspoon Ginger paste
350g green beans, trimmed and diced
1/2-1 teaspoon salt, or to taste
25g desiccated coconut
or 40g coconut, freshly grated

Method

  1. Heat the oil in a large wok or frying pan over a medium heat. Stir in the chilli, fenugreek seeds, black mustard seeds and curry leaves and cook until the mustard seeds start to crackle. Immediately add the ginger paste and beans and sauté, stirring, for about 1 minute. Stir in the salt, then reduce the heat to low, cover and cook for about 15 minutes, stirring occasionally, until the beans are tender but not overcooked.
  2. Stir in the coconut and cook for a further 2 minutes, then serve.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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