Recipe - Payaru Thoran (Green Beans W Coconut)

1 pound Long beans or other green
beans
1 Goodsized shallot (1 oz);
peeled & coarsely chopped
1 Fresh hot green chillies cut
into 23; cut into 23
pieces (up to 2)
2 Cloves garlic; peeled
1 cup Cup grated fresh coconut
1 teaspoon Ground cumin seeds
One fourth teaspoon Ground turmeric
5 tablespoon Vegetable oil
1 teaspoon Whole mustard seeds
2 teaspoon Uncooked white rice
10 Fresh or dried curry leaves;
(10 to 12)
1 Whole dried hot red chilli
1 teaspoon Salt

Chop beans into One fourth inch rounds. Put shallots, green chillies, garlic,
coconut, cumin & turmeric into food processor or blender. Grind to coarse
consistency & decant into a bowl. Heat oil in large frying pan or wok over
medium high flame. When hot, put in mustard seeds & rice. When the mustard
seeds begin to pop & the rice swells & turns golden (takes just a few
seconds), put in the curry leaves & the red chilli. When the chilli swells
& darkens (this also takes just a few seconds), add the green beans.
Stir/fry for 23 mins. Make a hole in the center of the mound of beans &
put the coconut/spice mixture there. Cover coconut/spice mixture w/ beans &
sprinkle salt evenly over top. Add 2 TB water to pan & cover immediately.
Turn heat to low & cook for 10 mins or until beans are tender. Mix well &
serve. May be made a couple hours ahead of time & reheated. Recipe is from
Kerala State in SW India.

Recipe by: Madhur Jaffrey's A Taste of India

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 06, 1998