How to make Beans Thoran -

South Indian specialty of French beans

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : French beans (फ्रेंच बीन्स), Onion (प्याज़ )

Cuisine : Kerala

Course : Main Course Vegetarian


For more recipes related to Beans Thoran checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Chilli Soya Chunks Broccoli and Cheese Casserole Spicy Baingan-Cook Smart Batata Humman

Beans Thoran

Beans Thoran Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beans Thoran Recipe

  • French beans 4 cups

  • Onion 1

  • Green chillies 2

  • Ginger 1 inch piece

  • Curry leaves 20 leaves

  • Oil 6 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chillies 2

  • Asafoetida 1/4 teaspoon

  • Salt medium

  • Coconut scraped 1 cup

Method

Step 1

Wash, string and dice the beans to half cm pieces. Peel, wash and chop onion. Remove stems, wash and slice the green chillies.

Step 2

Peel, wash and chop the ginger. Wash curry leaves and pat them dry. Boil one litre water, add one teaspoon salt and blanch the beans for about two to three minutes or till half-done. Remove immediately and drain.

Step 3

Heat oil and temper with mustard, red chillies and curry leaves. Add the onions, ginger and green chillies. Sauté for a few minutes. Toss the beans in this mixture, sprinkle salt, asafoetida and two tablespoons of water. Cook over low heat stirring frequently. Add scraped coconut, toss and remove.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.