Achingya Thoren Kerala Style Green Bean Curry Recipes

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ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)



Achingya Thoren (Kerala Style Green Bean Curry) image

This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.

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.

POTATO & GREEN BEAN CURRY



Potato & Green Bean Curry image

Make and share this Potato & Green Bean Curry recipe from Food.com.

Provided by Andtototoo

Categories     Indian

Time 1h

Yield 5 serving(s)

Number Of Ingredients 12

3 tablespoons oil
1 tablespoon split Urad Dal (white)
1 tablespoon channa dal
3 small dried red chilies
1 teaspoon cumin seed
2 diced onions
5 peeled and diced potatoes
10 ounces fresh green beans
1 minced serrano chili
1 teaspoon salt
1 1/2 cups water
1 teaspoon garam masala

Steps:

  • In a large frying pan put the oil, (split white) urad dal, chana dal, dried red chilies (torn into 3 or 4 pieces), and cumin seeds. Heat over high heat, tilting the pan back and forth frequently for even browning.
  • When the mustard seeds have started popping and the dals (lentils) are light brown, add the onions, potatoes, green beans, green chili, salt and water. Stir to blend.
  • Bring the water to a boil over high heat, reduce heat and simmer until a milky-like sauce has formed and the potatoes are very tender. Add a little more water, if needed, as the vegetables cook.
  • Check for salt and stir in the garam masala. Turn off heat. Serve with poories or chapaties.
  • Variations: Instead of green beans, you may use lima beans, or if you want to add petite frozen peas, add them 1-2 minutes before turning off the heat. A mixed vegetable curry also works well.

Nutrition Facts : Calories 300.6, Fat 8.9, SaturatedFat 1.2, Sodium 488.9, Carbohydrate 50.6, Fiber 8.6, Sugar 7, Protein 7.5

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