If you’ve been looking for an awesome way to cook beets – look no more. Beet thoran, an Indian beet stir-fry, is my favorite way to eat beets! The beets are cooked with coconut, onion, serrano pepper, and spices – it’s absolutely delicious!
If you’ve never heard of the word “thoran,” it basically means “stir fry” and is a traditional Keralite way of cooking vegetables. You can make anything into a thoran; you need to grate or chop vegetables, mix them up with a few other ingredients and stir-fry it all together. When I say you can make anything into a thoran, I’m not kidding. Think zucchini, butternut squash, cabbage, to name a few!
I learned how to cook thoran after marrying my husband, Roby, whose family is from Kerala, and now it’s my favorite way to cook veggies. Out of all the thoran I’ve tried/made, I have to say beetroot thoran is my favorite (my hubby’s favorite is green bean thoran). Let me know what you think of this beet thoran!
- 3 cups grated beets 4 medium beets peeled and grated
- 1 ½ cups white onion diced (1 large onion)
- 1 tablespoon minced garlic
- 15 curry leaves
- ¼ cup grated coconut*
- 1 green chili minced (2-3 if you like it spicy)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- ¼ teaspoon cayenne optional
- Salt to taste
- ¼ cup water
- Dump the grated beets, onion, garlic, curry leaves, grated coconut and green chili into a bowl and mix.
- Heat coconut oil in a pan over medium heat and add mustard seeds.
- When the mustard seeds begin to splutter, add the beet mixture, turmeric, cayenne and salt and mix well.
- Add water, cover the pan and cook on low for 5 minutes.
- Remove lid and stir fry for another 5 minutes or until the liquid dries.