Best 2 Achingya Thoren Kerala Style Green Bean Curry Recipes

ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)

Steps:

• 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.
• 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.
• 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.
• 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.
• Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
• Do not eat curry or bay leaves - remove as you find them.

POTATO & GREEN BEAN CURRY

Steps:

• In a large frying pan put the oil, (split white) urad dal, chana dal, dried red chilies (torn into 3 or 4 pieces), and cumin seeds. Heat over high heat, tilting the pan back and forth frequently for even browning.
• When the mustard seeds have started popping and the dals (lentils) are light brown, add the onions, potatoes, green beans, green chili, salt and water. Stir to blend.
• Bring the water to a boil over high heat, reduce heat and simmer until a milky-like sauce has formed and the potatoes are very tender. Add a little more water, if needed, as the vegetables cook.
• Check for salt and stir in the garam masala. Turn off heat. Serve with poories or chapaties.
• Variations: Instead of green beans, you may use lima beans, or if you want to add petite frozen peas, add them 1-2 minutes before turning off the heat. A mixed vegetable curry also works well.