LibreRecipes

Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Info

Rating

Calories

248.0

Protein

5.0

Sodium

400.0

Fat

13.0

Description

I grew up on green beans thoren, and while I'll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don't often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It's a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast.

Ingredients

3/4 cup grated dried unsweetened coconut

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

2 garlic cloves, crushed

1/4 cup water

Salt

2 tablespoons vegetable oil

1 teaspoon brown mustard seeds

1/8 teaspoon hot red pepper flakes

15 to 20 fresh curry leaves (optional)

1 pound green beans, thinly sliced crosswise (1/4 inch)

3 ears corn, kernels cut from cobs

Directions

Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.

Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Info

Description

Ingredients

Directions

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