Thanks to the Instant Pot, it’s easier than ever to make green bean thoran! This tasty green bean stir-fry is the perfect side to any Indian meal.
What is Thoran?
Like most recipes for “thoran” (stir-fry), this green bean dish is made with a few spices, grated coconut, and curry leaves. This is a common side dish served in Keralite homes and can be made with all sorts of vegetables.
If you’ve never heard of the word “thoran” before, it just means “stir fry” and is a traditional Keralite way of cooking. 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.
I started making thoran after marrying my husband, whose family is from Kerala. It’s now my favorite way to cook vegetables because while flavorful, it’s not overpowering. It’s a side dish that allows for the veggie to really shine.
My husband has been eating thoran all his life and has tried just about every type of thoran one can have – and green bean thoran is his all-time favorite. I love green bean thoran too, but Beet Thoran is my favorite – after all, my heart beets for beets! 😂 And while I could happily eat beets daily, it’s nice to change things up sometimes – especially for the sake of family members who don’t share quite as much enthusiasm for beets.
You can make almost anything into a thoran. Here are just a few thoran recipes on my blog: beetroot, zucchini, butternut squash, cabbage, sardines (yep, even sardines…).
My Secret to Making This Really Fast:
This thoran calls for a 1 minute cook time in the instant pot. BUT the prep time can take a while, especially if you chop the green beans yourself. If I want it to look pretty for guests (like in the picture above), I’ll meticulously chop the green beans by hand, but if I’m making this for the family, I’ll take the easy route and use the chopping blade in my food processor. Sorry, fam.
What to Serve with Thoran?
Thoran is typically served alongside other Keralite dishes like the ones below (but you can serve this with any Indian meal!):
Those are just a few ideas! I have a ton of Indian Recipes on my site – from all over Indian: north and south.
Just so you know, our little family is mixed: I’m Punjabi, my husband is Keralite, and our toddler is a bit of both 😉 so I put all sorts of Indian dishes on our dinner table, and you know what? Sometimes it’s really nice to have different yet somewhat similar flavors on the table. Don’t worry about being “authentic” – serve this green bean side with what you want!
I can’t wait to hear what you think 🙂
- 1 pound green beans chopped
- 1 tablespoon coconut oil
- ½ teaspoon black mustard seeds
- ½ onion finely diced
- 2 teaspoons minced garlic
- ¼ Serrano pepper or green chili minced, adjust to taste
- 15 curry leaves
- ½ cup grated coconut*
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ cup water
- Chop the green beans into small pieces and set aside.
- Press the sauté button then add the coconut oil. Once it melts, add the mustard seeds. When the mustard seeds begin to pop, add the onion, garlic, Serrano pepper and curry leaves. Stir- fry for 1-2 minutes, then add the green beans, coconut, turmeric and salt.
- Give everything a quick stir, then pour the water into the pot.
- Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
- Open the valve to quick release any remaining pressure.
- Stir everything together until well combined. If there’s any water remaining in the pot, press sauté to boil it off.
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