Ingredients for Achingya Thoren Kerala Style Green Bean Curry
- 15 fresh curry leaves
- 1 cup grated fresh coconut
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric powder
- 3 garlic cloves, minced
- 0 vegetable oil
- 1 teaspoon brown mustard seeds
- 1 1/2 tablespoons basmati rice
- 2-3 dried hot red chilies (optional)
- 2 cups green beans, chopped into 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
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How to Make Achingya Thoren Kerala Style Green Bean Curry
- Finely chop 5 curry leaves and set aside. Mince the garlic.
- In a medium bowl, combine the grated coconut, cumin seeds, cayenne pepper, turmeric powder, and minced garlic.
- Gradually add 2-3 tablespoons of water to the coconut mixture, mixing until it's moist enough to hold its shape when pinched.
- Heat coconut oil in a wok or large skillet over medium heat.
- Add mustard seeds and basmati rice. Fry until the mustard seeds begin to pop (about 2 minutes).
- Add the green chilies and fry for a few seconds. Carefully add the remaining 10 curry leaves. (Be cautious – they will spatter!)
- Once the curry leaves have crackled slightly (about 30 seconds), add the green beans, salt, and 2 tablespoons of water. Stir well.
- Cook, stirring frequently, until the beans are slightly softened but still have a little crunch (about 5 minutes).
- Stir in the reserved coconut mixture. Cook, stirring often, until the beans are tender (about 5 more minutes).
- Taste and adjust salt as needed.
- Serve hot as a side dish with rice or roti. Discard any bay leaves or curry leaves found in the dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
33g
Carbs
2g
