Kerala...God’s own country...if
you haven’t been there, you may just consider it a tagline for promoting
tourism…if you have been there, you know why it’s called that…backwaters, beaches,
tea estates, wildlife sanctuaries, national parks, ayurveda, spices, coconuts
and the fooood…OMG the food...to die for…Thoran in layman’s (which includes me!!) term
is a dry vegetable dish, stir fried with grated or shredded coconut…like I have
mentioned (several times) before – never liked veggies as a kid…mom in an
effort to make me eat (French/green) beans started adding a little coconut instead
of the typical Punjabi "pyaaz tamatar masala"…and since then that is the only
way I can eat beans…beetroot
and corn are the latest additions to my love affair with thoran…mix n match ingredients
from the three recipes written below...adjust quantities according to your
taste...use other veggies like carrots, cabbage, pumpkin, raw papaya or even
chicken…keep the veggies slightly crunchy or cook them till they are well done…experiment...have
fun...they are perfect served hot with roti or with dal & rice or even served
cold as salad with a squeeze of lemon…and if you get a chance to visit Kerala,
do try eating this with thousand other things on offer including fresh fish and
prawns caught & made for you on the houseboat, while floating through the
backwaters or at a beach, while watching the sunset…in God’s own country...
Heat oil in a pan and add mustard seeds.
When the mustard seeds start spluttering, add the curry leaves, green chillies and onions. Stir well.
When the onions go soft (don’t let them turn brown) , add the beetroot and salt.
Cook covered on low flame till the beetroot is cooked. Sprinkle with a little water if required.
Add in almost all of grated coconut – mix well and cook covered for another couple of minutes.
Beetroot Thoran (Beets Stir Fried w/Coconut)
Ingredients:
- Beetroot, grated, about a cup
- Onions, finely sliced, about ¼ cup
- Mustard seeds, ½ tsp
- Fresh curry leaves, 6-7
- Green chillies, finely chopped, 1-2
- Salt, to taste
- Fresh Coconut, grated or shredded, 4-5 tbsp
- Oil, 1 tbsp
Instructions:
Heat oil in a pan and add mustard seeds.
When the mustard seeds start spluttering, add the curry leaves, green chillies and onions. Stir well.
When the onions go soft (don’t let them turn brown) , add the beetroot and salt.
Cook covered on low flame till the beetroot is cooked. Sprinkle with a little water if required.
Add in almost all of grated coconut – mix well and cook covered for another couple of minutes.
(Recipe moved here)
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