Payaru Thoran (green Beans W/ Coconut)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Indian | Indian | 2 | Servings |
INGREDIENTS
| 1 | lb | Long beans or other green |
| beans | ||
| 1 | Good-sized shallot, 1 oz | |
| peeled & coarsely chopped | ||
| 1 | Fresh hot green chillies cut | |
| into 2-3 cut into 2-3 | ||
| pieces up to 2 | ||
| 2 | Cloves garlic, peeled | |
| 1 | c | Cup grated fresh coconut |
| 1 | t | Ground cumin seeds |
| 1/4 | t | Ground turmeric |
| 5 | T | Vegetable oil |
| 1 | t | Whole mustard seeds |
| 2 | t | Uncooked white rice |
| 10 | Fresh or dried curry leaves | |
| 10 to 12 | ||
| 1 | Whole dried hot red chilli | |
| 1 | t | Salt |
INSTRUCTIONS
Chop beans into 1/4 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 2-3 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 recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2714
Calories From Fat: 1683
Total Fat: 185.1g
Cholesterol: 524.8mg
Sodium: 2108.2mg
Potassium: 3291.4mg
Carbohydrates: 75.9g
Fiber: 23.8g
Sugar: 17.5g
Protein: 181.1g