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

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