Green beans with mustard, curry leaf and coconut

Name: Green beans with mustard, curry leaf and coconut
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp desiccated (dry unsweetened shredded) coconut; 1 dried red chilli, snipped; 2.5 ml/½ tsp cumin seeds; 8–10 curry leaves, fresh or dried; 450 g/1lb whole green beans, fresh or frozen; 30 ml/2 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp black or brown mustard seeds; 2.5 ml/½ tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In Kerala, thoren is a very popular side dish, and it simply means stir-fried finely chopped or shredded vegetables cooked in a spice-perfumed oil. The fresh colours of the vegetables in this version, Payaru Thoren, are preserved along with all their nutrients, because of the quick-cooking method.

Ingredients

450 g/1lb whole green beans, fresh or frozen
30

Asia
India
Side dish
Vegan
Gluten-free
Kerala

Method

Trim the beans, then blanch them in a large pan of lightly salted boiling water for 2 minutes.
Drain the beans, then plunge them immediately into cold water to prevent further cooking. If you are using frozen beans, it is not necessary to blanch them.