I can’t get enough of the coconut and turmeric in this dish – there is this wonderful nutty aroma that pairs well with the crunchy green beans. The actual name of this dish is “Achingya Thoren.”
This makes about 6 servings.
- 2-3 sprigs of curry leaves (about 1/8 cup of curry leaves)
- 3/4 cup of shredded coconut
- 2 tsp ground cumin
- 1/4 tsp Madras chili powder (or 1 tsp American chili powder)
- 1/4 tsp turmeric
- 3 cloves of garlic, minced
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 2 whole dried hot red chilis
- 3/4 lb green beans, with the ends cut off, and in 1 inch chunks
- 1 tsp salt
- 1/2 cup water
- Finely chop about half of the curry leaves and mix in a bowl with the coconut, cumin, chili powder, tumeric, salt, and garlic. Add some water to the mixture so that it sticks together.
- Heat the oil in a medium pan and add the mustard seeds. Once they stop popping, add the urad dal.
- Once the urad dal turns light brown, add the whole chilis and remaining curry leaves.
- After about 30 seconds, add the green beans, salt, and 1/4 cup of water.
- Stir the beans often and cook them until they are soft, but still a little crunchy, about 5-7 minutes.
- Add the coconut mix and the remaining 1/4 cup of water and cook for 5 minutes more.