Green Bean and Cashew Thoran
- Yield:4 servings
- Time:4 mins show details
Ingredients
- 1 poundgreen beans, trimmed and cut into 1-inch pieces
- 2 tablespoonsvegetable oil
- ⅓ cupcashews, roughly chopped
- 1 teaspoonmustard seeds
- 1 teaspooncumin seeds
- 8curry leaves, fresh (dried work too)
- 1 tablespoonfresh ginger, minced
- 2green chilies, finely chopped
- ½ cupfresh coconut, grated (or use unsweetened shredded)
- 1 teaspoonsugar
- 1lime, juiced
- ¼ cupfresh cilantro, chopped
- salt, to taste
Equipment
- large skillet or wok
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Preparation
- 1 min
Bring a pot of salted water to boil and blanch the green beans for exactly 1 minute. Immediately drain and plunge into a bowl of cold water to stop the cooking. Drain again.
Heat oil in a large skillet or wok over high heat until it just starts to smoke.
- 30 secs
Add mustard seeds, cumin seeds, and curry leaves all at once. They'll sizzle and pop — this is good. (The seeds are ready when they crackle and smell fragrant, about 30 seconds.)
- 30 secs
Quickly add the ginger and green chilies, stirring constantly for about 30 seconds until fragrant.
- 2 mins
Add the blanched green beans and toss everything together, cooking for 2-3 minutes until heated through.
Remove from heat and immediately add the coconut, sugar, lime juice, cilantro, and cashews. Toss everything together and season with salt.
Notes
Listen, if you can't find fresh coconut, the bagged unsweetened shredded kind works fine. And if curry leaves aren't happening at your grocery store, just skip them — the dish will still be delicious.
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