Like most recipes for “thoran” (stir-fry), this green bean dish is made with a few spices, grated coconut and curry leaves. It’s a common Keralite side dish and will go perfectly alongside any Indian meal.
- 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.
*Find frozen unsweetened grated coconut at your local Indian grocery store.
This thoran calls for a 1 minute cook time in the instant pot, but the prep time can take awhile, especially if you chop the green beans yourself. If I want it to look pretty for guests (like in the blog post picture) 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.