BEANS THOREN

Note: from the Kerala region of India (South-West – Malabar Coast), a thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves. Since the vegetables are cut fairly small, cooking time is quite short. An unusual feature of any thoren is the addition of a little raw rice to the hot oil, along with the mustard seeds and curry leaves. The rice turns white and puffs slightly, resulting in a pleasant crunchy texture among the vegetables. Other thorens include cabbage, okra and sometimes peas.

Ingredients

• 250 gms (half a 500 gm pack – der!) frozen green beans OR 300 gms fresh green beans
• ½ cup grated unsweetened coconut or desiccated coconut
• 1 (or 2) green chilli, split lengthwise
• 2 cloves garlic, peeled and crushed
• Spices
  • ½ teaspn ground cumin
  • ½ teaspn ground coriander
  • ¼ teaspn ground cayenne pepper
  • ½ teaspn ground turmeric
  • 1 teaspn salt
  • about ¼ cup water, as needed

• 1 teaspn mustard seeds
• 2 dried red chillies
• 8 curry leaves (pref fresh) or 2 bay leaves
• 2 Tablespns vegetable oil or 1 ½ Tablespns ghee
• 1 Tablespn uncooked Basmati or other long-grained rice

Method

1. Thaw the beans if frozen and cut into small pieces, about ¾ cm. Set aside.
2. Combine coconut, green chilli, garlic, all ground spices and salt. With enough water to make a moist ball; set aside.
3. Heat oil in a large covered wok or frying pan and fry mustard seeds, dried red chillies and curry leaves. When mustard seeds begin to pop, uncover and add rice. Stir until it turns white, about 30 seconds.
4. Add beans, turn heat down to medium-high, stir-fry until beans turn bright green and are almost done. If using fresh beans, add more water (2 Tablespns approx), cover and cook longer (fresh beans take longer to cook).
5. Add coconut-spice mixture and cook, stirring occasionally, until beans are done – another 5 minutes approx. Taste for salt.
6. Serve hot straight away.