Posted on by ketchup

Green Bean Thoren

Ingredients

  • 3/4 cup grated dried unsweetened coconut
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
  • 2 garlic cloves, crushed
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1/8 teaspoon hot red pepper flakes
  • 15 to 20 fresh curry leaves (optional)
  • 1 pound green beans, thinly sliced crosswise (1/4 inch)
  • 3 ears corn, kernels cut from cobs

Directions

  1. Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
  2. Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray.
  3. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
  4. Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.