Achingya Thoren (Kerala Style Green Bean Curry) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves. Ingredients:
15 fresh curry leaves or 4 bay leaves |
3/4 cup coconut (finely shredded dried unsweetened) |
1 1/4 teaspoons ground cumin |
1/4 teaspoon cayenne |
1/4 teaspoon turmeric |
2 garlic cloves, peeled and minced |
2 tablespoons vegetable oil |
1 teaspoon brown mustard seeds |
1 teaspoon raw rice |
2 whole dried hot red chiles, stemmed |
3/4 lb green beans, trimmed and sliced crosswise into 1/4 inch pieces |
1 teaspoon salt |
Directions:
1. Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
2. Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
3. Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
4. When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
5. Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
6. Do not eat curry or bay leaves - remove as you find them.
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