KERALA LONG RUNNER BEANS THORAN beans

KERALA LONG RUNNER BEANS THORAN beans / achinga payar – 1 bunch (Around 300 – 350 gm), chopped into thin rounds 2. Coconut oil – 1 tbsp 3. Mustard seeds – 1/2 tsp Dried red chilies – 2, broken Red rice / kuthari – 3/4 tsp 4. Grated coconut – 1 cup 5. Turmeric powder – 1/2 tsp Chilly powder – 1/2 tsp Pearl onions – 4 – 5 (You can use 2 – 3 small garlic cloves instead) Green chilies – 2 Cumin seeds – 1/4 tsp 6. Curry leaves – A sprig 7. Salt – To taste Method 1. Crush pearl onions, green chilies and cumin seeds in a mortar and pestle. Combine grated coconut along with turmeric powder, chilly powder and crushed pearl onion mixture. 2. Heat oil in a kadai.Splutter mustard seeds and fry dry red chilies. Add red rice and stir until they puff up and turn golden. Add grated coconut mixture, chopped achinga payar, curry leaves and enough salt. Mix well. Bring everything to the center of the kadai. Sprinkle some water (3 – 4 tbsp or as required) and cook covered for 8 – 10 minutes at medium-low heat until soft, stirring in between. Open the lid and cook for a couple of minutes until the thoran is completely dry. Serve with rice and other side-dishes.