Green Bean Thoren

 

Ingredients

 

1 pound fresh green beans

2 T vegetable oil

3/4 t black mustard seeds 

1 dried red chili pod

8 - 10 fresh curry leaves

1 T split urad dal, soaked in warm water for about 15 minutes before cooking, drained, and patted dry

1/3 cup finely chopped onion

1 t salt

1 T water

2 T grated UNSWEETENED coconut (I used desiccated, which I keep in the freezer)

 

Wash and trim the beans.  Snap them in half if they are very long.  Set them aside, and let them air dry.

 

Heat the oil, and then add the mustard seeds.  Put a top over them, or at least a splatter guard.  When they stop sputtering, add the chili pod and the curry leaves, and stir well. Turn down heat just a little, add the urad dal, and give a good swirl.  The dal will start to turn golden brown and release a wonderful aroma. Add the onions at this point, and stir them occasionally, letting them cook until pale and translucent. Add the beans, the salt, and about 1 T water.  Stir well, and then cover and cook on low for about 10 minutes. 

 

Open the pan and stir well.  The beans should be crisp tender at this point.  If there is excess water, turn the heat up a little, and stir fry until it dries.  Add the coconut, and stir well, letting the coconut take on a little color.  Remove from heat, and stir mixture well.  Correct salt, and serve.