Carrot Beans Thoran
A simple Kerala style stir-fry made with English vegetables, coconut and onion.
Servings 3
Calories
Ingredients
- 2 Carrot Medium size
- 20 French beans tender
- 1 Red onion Small
- 1 cup Coconut Freshly grated
- 1 Green chili
- 1/2 Tsp turmeric Optional
- Salt to taste
Seasoning
- 1/2 tsp Mustard seeds
- 2 Whole dried red chili
- 2 sprigs Curry leaves
- 4 tsp Coconut oil
Instructions
- Wash the veggies well pat dry. Peel and cut the carrot roughly so it is easy for the vegetable chopper (so the blades won't bend) Add carrot to chopper and mince to small pieces. Not too fine though
- Cut the ends off of the beans. Chop on a cutting board as fine as you can. But don put it in chopper cause it will loose its shape and become unrecognizable.
- Mince the onion too using a cutting board. Put the chopped beans and onion in a bowl and massage nicely then add carrot and coconut to it and continue massaging applying medium pressure so the vegetables sweat nicely.Add the green chili , salt and turmeric powder (optional)and give this a final massage. Keep aside closed for half hour.
- In a wide pan add coconut oil when it heats up add mustard. When it splutters add the red chillies broken into two then the curry leaves. Now add the chopped veggie mix kept aside. Sauté for a minute until everything heats up slightly then spring some water cover and cook for 5 minutes on low to medium flame.
- Open and stir once then if it needs more cooking sprinkle some more water allow the steam inside to cook the veggies to 90% switch off heat and serve immediately.
Notes
- Chop the carrot alone in a vegetable chopper to a mince. But not beans and onion.
- Use your hand to massage the vegetable applying medium pressure.
- Make sure the veggies are not over cooked. The bright color and flavor is lost in doing so.