Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – a few, roughly torn
Shallots – 2 tbsp, chopped (can also use red onions)
Whole dried red chilies – 3-4
Green beans – 1 lb, washed and diced into 1/4? pieces (very short!)
Shredded coconut – 1/4 cup
Salt – to taste
Heat oil in a deep skillet or pan. Add mustard seeds and curry leaves. When they start to sizzle and crackle, add the onions and red chilies. Saute till onions are lightly golden.
Then add the chopped green beans and stir fry for a minute or so. Sprinkle some water and salt, reduce heat to low, cook and cover till beans are just cooked.
Open the lid, fold in the shredded or grated coconut and saute for a few more seconds to make sure there is no residual water in the pan.
Remove from heat and serve hot along with rice and sambar or dal.
You can add 1/2 tbsp of urad dal (or dehusked black lentils) along with the mustard seeds and fry them till they just begin to change color. You can also add a pinch of turmeric and coriander powders along with the salt, but we actually prefer to have thoran without it.
You can cook vegetables like carrots, beetroot, cabbage, long beans and gourds the same way. You can also try combinations like carrots-beans, cabbage-carrots-beans or asparagus-green peas. Try it for yourself and see!