I adore curries. So much so that a quarter of girls ‘foodie’ nights I have organised have been curry nights.
The best ever curry night was when my SIL taught everyone how to make their own South Indian pancakes AKA dosa. It was like having our very own Madhur Jaffrey as we gathered round the hot dosa pan swirling batter in circular motions to end up with thin crispy pancakes. You could hear the collective moans as we ate these hot out of the pan with freshly made coconut chutney running down our fingers. I, if you are reading this please, please, please come back for another session.
This green bean thoran is one of the recipes I use as a side to those curry nights. It is essentially stir fried green beans with the flavours of Kerala i.e. grated coconut, mustard seeds, curry leaves and turmeric all thrown in. I like the contrast of the carrots in this so I generally add one in when I can. And it is ready in less than 20 mins. So what better way to use up your summer bean glut.
I hope you get to try out this green bean recipe which is the second in my pantry staple spotlight on green beans (french beans or string beans). Let me know what you think.
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- ¼ tsp cumin seeds
- 1 tsp urad dal
- 8 curry leaves
- 2 whole dried chillies
- 250g green beans topped and tailed and finely chopped
- 1 carrot finely chopped
- ¾ tsp turmeric
- 6 tbsp grated coconut
- Heat the oil in frying pan.
- Add in mustard seeds and cover until they begin to pop. Take care here because mustard seeds do pop right out of the pot so keep the pot covered and lift it off the fire and swirl to mix them.
- Then add in the cumin, urad dal , curry leaves and chillies and fry for about 2 mins.
- Then mix in the beans, carrots, salt, turmeric and cover and cook for about 10 mins until the vegetables are soft.
- Stir in the grated coconut, adjust seasoning and remove from the heat.