We have been so lucky to be receiving green beans and kale in our weekly produce order. Today I opened my inbox this morning to find this amazing recipe for Thoran, a native dish of Kerala, a state in southern India. It can in be made with any vegetable really; I've seen carrot Thoran, Spinach Thoran and even banana flower Thoran. Try combination of vegetables to keep it colorful and fun.
[There is a great Indian market inside Samosa House on Washington Blvd; here you can probably source dried curry leaves and tumeric powder. I have a field day exploring all the fun and exotic spices]
Green Bean Thoran
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INGREDIENTS
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2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves (optional. Bay Leaves may be substituted)
1 pound green beans, thinly sliced on the bias
and/or
2 bunch Kale, trimmed from stem and washed
2 carrots, peeled and diced small
½ teaspoon turmeric powder
1 teaspoon salt
½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed)
3 garlic cloves
1 serrano chile
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1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes.
2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.
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