Green Bean and Carrot Thoran Recipe by Chef Asha Gomez
Prep Time:
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons coconut oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 pound green beans, thinly sliced on the bias
  • 2 carrots, peeled and diced small
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • ½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed)
  • 3 garlic cloves
  • 1 serrano chile
Directions
  1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes.
  2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.