This very simple south Indian preparation is a great side dish to accompany any meal or can be served as a quick protein snack. The beans and coconut used here need to be tender and fresh.
Thoran has a crunchy salad like appearance and tastes very mild on the taste buds. It is a refreshing dish which can balance out a spicy table spread. The natural flavours of all the ingredients are retained in this method of preparation, giving it a simple unique taste.
Serves 2
1 tbsp coconut or vegetable oil
1 ⁄2 tsp brown mustard seeds
1 ⁄2 tsp cumin seeds
1 ⁄2 small onion, peeled and finely chopped
1 tsp chopped fresh ginger
1 green chilli, left whole
200g fresh broad beans
salt, to taste
40g grated fresh coconut
8 fresh curry leaves, torn in half
Heat the oil in a pan, add the seeds and fry for 30 seconds. Add the onion, ginger and green chilli and cook for about 4 minutes over a lowish heat until the onions have softened.
Add the beans, salt and a splash of water and cook for 1 minute to warm through. Stir in the coconut and torn curr y leaves, turn the heat down, cover, and cook for 2 minutes. Give the pan a stir and serve.
