Achingya Thoren (Kerala Style Green Bean Curry)

1. 1

   Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.

2. 2

   Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.

3. 3

   Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.

4. 4

   When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.

5. 5

   Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.

6. 6

   Do not eat curry or bay leaves - remove as you find them.

Easy swaps

• Instead of Raw rice, use Chana dalUsing split chickpeas provides a similar crunch and earthy depth to the base of the stir-fry.
• Instead of Green beans, use CabbageFinely shredded cabbage is a classic alternative for a 'cabbage thoren' variation using the same coconut spice paste.
• Instead of Cayenne, use Green bird's eye chilesUsing fresh chiles provides a brighter, more localized heat that is common in authentic South Indian cooking.
• Instead of Fresh coconut, use Unsweetened desiccated coconutIf using dried coconut, rehydrate it with a little extra water to ensure the paste maintains the correct binding consistency.

Frequently asked