Best Green Bean Corn And Coconut Stir Fry Thoren Recipes

Achingya Thoren (Kerala Style Green Bean Curry) image

Provided by Member 610488

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

15 fresh curry leaves or 4 bay leaves
3/4 cup coconut (finely shredded dried unsweetened)
1 1/4 teaspoons ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 garlic cloves, peeled and minced
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon raw rice
2 whole dried hot red chiles, stemmed
3/4 lb green beans, trimmed and sliced crosswise into 1/4 inch pieces
1 teaspoon salt

Steps:

Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
Do not eat curry or bay leaves - remove as you find them.

Green Beans Thoran (Green Beans With Coconut) image

Provided by Daydream

Categories Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb green beans
1 shallot, about 1 oz in weight (note, not scallion)
1 -2 fresh hot green chili pepper, cut into 2 to 3 pieces each,and de-seeded for less heat if desired
2 cloves garlic, peeled
1 cup freshly grated coconut (3 oz) or 2 ounces unsweetened coconut, barely covered with warm water and left to sit for an hour
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 -3 tablespoons vegetable oil
1 teaspoon whole brown mustard seeds
2 teaspoons uncooked white rice
10 -12 fresh curry leaves (preferably) or 10 -12 dried curry leaves
1 whole dried hot red chili pepper
1 teaspoon salt, to taste
2 tablespoons water

Steps:

Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
Form a hole in the center of the mound and place within it the coarsely ground spices.
Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
Mix all the ingredients together well, and serve hot.

Nutrition Facts : Calories 258.6, Fat 21.2, SaturatedFat 13.2, Sodium 599.2, Carbohydrate 17.4, Fiber 7, Sugar 6, Protein 4.4

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

Provided by Maya Kaimal

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 15

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

Steps:

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.