Kerala-Style Carrot and Bean Stir-Fry

Name: Kerala-Style Carrot and Bean Stir-Fry (Carrot Bean Thoran)
Cuisine: Indian
Ingredients: 3 carrots, peeled and finely chopped; 1 cup green beans, finely chopped; Kosher salt; ½ cup fresh, grated coconut; ½ cup fresh, grated coconut; 2 green chiles, coarsely chopped; 1 teaspoon cumin seeds; 1 teaspoon coconut oil (or other vegetable oil); 1 teaspoon coconut oil (or other vegetable oil); ½ teaspoon mustard seeds; 1 teaspoon white urad dal (split); 2 sprigs curry leaves, coarsely chopped; ¼ cup pearl onions, finely chopped; ½ teaspoon turmeric powder

Carrot Bean Thoran

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A festive and yet a very homey dish from Kerala, Carrot Bean Thoran features carrots and green beans stir-fried with freshly grated coconut and a tempering of mustard seeds. Its vibrant flavors and crunchy texture bring to mind joyful Onam celebrations and family feasts.

Ingredients

3 carrots, peeled and finely chopped
1 cup green beans, finely chopped
Kosher salt

Asia
India
Kerala
Side dish
Vegan
Onam

Method

In a pressure cooker, add the carrots and green beans, salt, to taste, and 2 tablespoons water. Pressure-cook for 2 whistles, or 5 minutes. Turn off the heat. Release the pressure immediately to avoid discoloration of the vegetables and produce a firm yet cooked texture. Set aside.

To make the thoran masala: Into a mixer grinder, add the coconut, green chiles, and cumin seeds and