Ingredients with Measurements:
- 1 lb green beans, trimmed and cut into 1-inch pieces
- 1 cup grated coconut
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp coconut oil
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the grated coconut until it becomes finely shredded. Set aside.
2. In a large skillet or wok, heat the coconut oil over medium-high heat.
3. Add the mustard seeds, cumin seeds, and dried red chilies to the skillet. Cook for 1-2 minutes until the mustard seeds start to pop.
4. Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion becomes translucent.
5. Add the green beans to the skillet and stir to combine with the onion mixture.
6. Add the turmeric powder and salt to the skillet. Stir to combine.
7. Cover the skillet and cook for 5-7 minutes until the green beans are tender.
8. Add the shredded coconut to the skillet and stir to combine.
9. Cook for an additional 2-3 minutes until the coconut is toasted and fragrant.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 14g
Carbohydrates: 12g
Protein: 3g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Green beans can be substituted with any other vegetable of your choice, such as carrots or bell peppers.
- Fresh coconut can be used instead of grated coconut.
Variations:
- Add chopped tomatoes to the skillet for a tangy flavor.
- Add chopped cilantro or curry leaves for extra flavor.
Tips and tricks:
- Make sure to trim the ends of the green beans before cutting them into 1-inch pieces.
- Use freshly grated coconut for the best flavor.
- If you don't have a food processor or blender, you can use a grater to shred the coconut.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Coconut and Green Bean Thoran in a large serving dish, garnished with chopped cilantro or curry leaves.
Garnishes:
Chopped cilantro or curry leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
- Mango chutney
Troubleshooting advice:
- If the green beans are too tough, cook them for a few more minutes until they are tender.
- If the coconut is burning, reduce the heat and stir constantly.
Food safety advice:
- Make sure to wash the green beans thoroughly before cooking.
- Store leftovers in an airtight container in the refrigerator.
Food history:
Thoran is a traditional South Indian dish made with vegetables and coconut. It is commonly served as a side dish with rice or bread.
Flavor profiles:
The Coconut and Green Bean Thoran is a flavorful and aromatic dish with a nutty and slightly sweet taste from the coconut, and a mild spiciness from the mustard seeds and dried red chilies.
Serving suggestions:
Serve the Coconut and Green Bean Thoran as a side dish with steamed rice or naan bread, and pair with a side of cucumber raita or mango chutney.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian