Prep 15 mins
Cook 15 mins
This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.
- 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
- 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.
- 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.
- 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.
- 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.
- Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
- Do not eat curry or bay leaves - remove as you find them.
One of the best green bean dishes I ever had! I used some more curry leaves (about 20 I think) because I wanted to use them up, and I like their flavor very much. Will definitely make this again. Thanks for posting! Made for India - More Than Just Curries Tag Game.
Made this last night and will definitely be making it again. Very good, very authentic South Indian flavor. I used bay leaves, don't have curry leaves. And, as I could not find unsweetened flaked coconut, I used a fresh coconut and blitzed it in the processor, but didn't have time to dry it. Am anxious to try it w/ dried coconut, and am on the hunt for curry leaves. Thanks!
DH and I very much enjoyed this, although I didn't use shredded coconut.... I know! but I don't like it! I know it would change the character of the dish, and I probably had a slightly looser curry, but nonetheless we very much enjoyed this unusual dish, aromatic and spicy without being overly hot. Green beans are one of my favourite vegetables and it was great to use them in a different fashion, I shall make this again , thank you Michael!