Payaru thoran (green beans w/ coconut)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Long beans or other green beans |
| 1 | Good-sized shallot (1 oz); peeled & coarsely chopped | |
| 1 | Fresh hot green chillies cut into 2-3; cut into 2-3 pieces (up to 2) | |
| 2 | Cloves garlic; peeled | |
| 1 | cup | Cup grated fresh coconut |
| 1 | teaspoon | Ground cumin seeds |
| ¼ | teaspoon | Ground turmeric |
| 5 | tablespoons | Vegetable oil |
| 1 | teaspoon | Whole mustard seeds |
| 2 | teaspoons | Uncooked white rice |
| 10 | Fresh or dried curry leaves; (10 to 12) | |
| 1 | Whole dried hot red chilli | |
| 1 | teaspoon | Salt |
Directions
Chop beans into ¼ inch rounds. Put shallots, green chillies, garlic, coconut, cumin & turmeric into food processor or blender. Grind to coarse consistency & decant into a bowl. Heat oil in large frying pan or wok over medium high flame. When hot, put in mustard seeds & rice. When the mustard seeds begin to pop & the rice swells & turns golden (takes just a few seconds), put in the curry leaves & the red chilli. When the chilli swells & darkens (this also takes just a few seconds), add the green beans.
Stir/fry for 2-3 mins. Make a hole in the center of the mound of beans & put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans & sprinkle salt evenly over top. Add 2 TB water to pan & cover immediately.
Turn heat to low & cook for 10 mins or until beans are tender. Mix well & serve. May be made a couple hours ahead of time & reheated. Recipe is from Kerala State in SW India.
Recipe by: Madhur Jaffrey's A Taste of India Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 06, 1998