Carrot Beans Thoran

Today is the first Thursday of July and its time for my Vegan Thursday. As mentioned in earlier blog posts, Vegan Thursday is a group started by Priya Suresh of Priya's Versatile Recipes. First and Last Thursday of every month, we post vegan recipes. If any one is interested in joining the group, please contact Priya suresh. I am posting the recipe of Carrot Beans Thoran for the Vegan Thursday. 

The recipe for carrot beans thoran is from my mom. She prepares this thoran as side dish for our lunch regularly (read atleast two times a week) at home. I wasnt fussy about food that much and I grew up loving this dish. When I was in college, we used to share food frequently between friends and that was when I first noticed that most of them bring fish in their lunch box frequently and I was the only one who shares her carrot beans thoran regularly :) In fact as per one of my friends, thoran using carrot was prepared at her home when nothing else was in the Kitchen !! By the way, this girl became my room mate later and she was the one who taught me how to prepare any thoran properly :) 

To note the point, Carrot and Beans have high nutritional value and one should incorporate it in their regular diet as much as possible. I love carrots so much that daily I will steam it and then sprinkle a little salt and pepper on top of them and enjoy with Rice for lunch. Carrot Beans Thoran is a simple and delicious side dish that goes best with Hot Rice, any Dal combination and curd. 

Carrot Beans Thoran:

Time: 15 min

Ingredients:

1 cup chopped carrot and beans combination
1/2 cup grated coconut
1 garlic
1/2 Tbsp cumin seeds
1/2 of a green chilly
1/4 Tbsp Turmeric
1/2 Tbsp Chilly Powder
2 Tbsp Oil
1 Tbsp Mustard Seeds
2 - 3 Curry Leaves
Salt

Prepping:

Step 1: Peel and cut carrot. Cut beans and green chilly into small slices. Grate Coconut. Peel Garlic and chop into small slices. 

Step 2: Grind coconut, chopped garlic, cumin seeds, green chilly, turmeric, chilly powder and salt into a smooth paste adding very little water.

Method of Preparing:

Step 1:

Heat 1 Tbsp oil in a non stick pan. Once the oil becomes hot, add carrot and beans to it. Saute well. 

Step 2:

Sprinkle some salt water (very little) onto the carrot and beans and cover and cook for 2 - 3 min. Make sure that the carrot - beans do not get burned. 

Step 3:

Once the carrot beans is half cooked, add the ground coconut paste. Mix well and cover and cook on low flame till the carrot and beans are well cooked. Takes around 5 min. Switch off once done.

Step 4:

Heat 1 Tbsp oil in another pan and when the oil becomes hot, add mustard seeds. Once they crackle, add curry leaves and switch off. Pour the tempering over the cooked carrot and beans. Mix well.

Serve hot with Rice, Dal and Curd. Do check out Recipes of Kerala Style Dal, Dal Palak.  also check out my other thoran/Stir fry recipes as well - Beetroot Thoran and Cabbage Thoran. 

Note: 

• Do not use too much oil while sauting carrot and beans. Stick to the measurement in the recipe. Use 1 Tbsp only. 
• Same for Tempering. Use 1 Tbsp oil only. 
• You can do the tempering first with 1 Tbsp oil  and then add carrot - beans mixture and sprinkle salt water and cook and follow the remaining steps in the recipe as well.  I prefer to pour the tempering over the carrot - beans -  coconut mixture. Use coconut oil for tempering and it gives such a lovely taste to the dish.