Green Beans Thoran is Kerala style beans stir fry with coconut, curry leaves, and green chilies. Beans thoran is a very easy stir-fry recipe which can be used with many vegetables other than beans. Its beauty lies in its simple seasoning which allows the taste of vegetable to shine through.
This simple recipe is one of the last meals I had before leaving Bucharest and also one of the first meal I cooked in my new kitchen! 🙂 Last week we packed up our home in Bucharest and embarked on a new journey in a new country! The day before leaving, friends of ours who are from Kerala and live in Bucharest invited us for an Onam feast! She had made beans thoran, aviyal, sambhar, buttermilk, okra, coconut chutney, and mango pickle. I was just delighted by the variety of dishes. It surely was a feast and she said they make all of these during Onam — the annual harvest festival in Kerala.
We’ve now moved from Romania to USA. Moving countries comes with its own set of excitement and challenges. You can see that from my absence from blogging for almost 3 weeks. We arrived last week and while we are far from settled, it starts to feel like home once the kitchen has started and so that’s what I did as soon as we moved to our apartment.
Here’s a pic of our empty apartment. Right now all we have in the name of furniture is a mattress but grateful to friends who have lent us enough stuff to start the kitchen!
I saw these beautiful fresh organic green beans in Whole Foods Market and since the taste of thoran was still so fresh and the recipe only needed one pan, which is what I have right now, I made this one. Thoran is a side dish traditionally served with rice and sambhar. We had it with rice and a simple dal fry.
Just eating home cooked food in our apartment (which is absolutely empty right now!) felt like we have arrived. Right now all we have is a mattress and few pots, pans, and dishes in the kitchen. But home is made with people and warm food made with love :-). In both respects, we are totally home.
Green Beans Thoran | Beans stir-fry with coconut
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 tbsp vegetable oil (I am currently using Grape seed oil for Indian cooking)
- 1 tsp mustard seeds
- 8-10 curry leaves (fresh or dried)
- 1 green chili chopped
- 1 small onion chopped
- 2 cups green beans chopped
- ½ tsp turmeric powder
- Salt to taste
- 1 cup grated coconut
- Heat oil in a sauté pan or kadhai on medium heat. Add mustard seeds.
- Once the seeds start to crackle, add curry leaves, green chilies, and onions. Sauté for about 2 minutes till the onions start to soften.
- Add the chopped beans, turmeric powder, and salt. Mix everything together and cook covered for about 5 minutes till the beans are almost done. Check in between and add a little water if you see the beans are sticking to the pan. (You can also cook the beans beforehand by steaming them or cooking in the microwave on high power for 2-3 minutes)
- Add the grated coconut, mix everything well and cook open for another 5 minutes with occasional stirring. Make sure there is no water left from the previous step.
- Remove from heat and serve with roti or rice.
- Feel free to replace green beans with any vegetable of your choice but make sure it is a sturdy vegetable like carrot or cabbage or beetroot.
- Nutritional Information is approximate information for 1 of 2 servings.
Food Bloggers Community
I knew this month is going to be difficult to blog regularly because of the move but I wanted to push myself to do at least a few recipes in this month. Our closed group of bloggers at A-Z recipe challenge really helps give that push by encouraging. The supporting community is always there whenever you feel a little blogging low! This post is part of our this month’s challenge of making something where the key ingredient starts with letter G!
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