Achingya Thoren Kerala Style Green Bean Curry Recipe

Ingredients for Achingya Thoren Kerala Style Green Bean Curry

• 15 curry leaves
• 1/2 cup freshly grated coconut
• Ground Cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon turmeric powder
• Garlic Cloves
• Vegetable Oil
• Brown Mustard Seeds
• Raw Rice
• Dried Hot Red Chiles
• 1 cup green beans, trimmed and halved
• Salt to taste

How to Make Achingya Thoren Kerala Style Green Bean Curry

1. Finely chop 5 curry leaves and set aside. Mince the garlic.
2. In a medium bowl, combine the grated coconut, cumin seeds, cayenne pepper, turmeric powder, and minced garlic.
3. Gradually add 2-3 tablespoons of water to the coconut mixture, mixing until it's moist enough to hold its shape when pinched.
4. Heat coconut oil in a wok or large skillet over medium heat.
5. Add mustard seeds and basmati rice. Fry until the mustard seeds begin to pop (about 2 minutes).
6. Add the green chilies and fry for a few seconds. Carefully add the remaining 10 curry leaves. (Be cautious – they will spatter!)
7. Once the curry leaves have crackled slightly (about 30 seconds), add the green beans, salt, and 2 tablespoons of water. Stir well.
8. Cook, stirring frequently, until the beans are slightly softened but still have a little crunch (about 5 minutes).
9. Stir in the reserved coconut mixture. Cook, stirring often, until the beans are tender (about 5 more minutes).
10. Taste and adjust salt as needed.
11. Serve hot as a side dish with rice or roti. Discard any bay leaves or curry leaves found in the dish.