Whenever Roby and I go to the farmer’s market together, Roby will almost always wander off to buy cookies, taste-test random cheeses and strike up conversations with people just so he can pet their dogs. Basically, he’s of no help when it comes to buying groceries for the week.
Our most recent trip to the market was different though. When Roby was ready to leave he found me and proudly showed me his purchase: two zucchini and two yellow squash. No cookies. I was surprised and also, secretly pleased. Ok, maybe I wasn’t so secretive about it.
While there are a ton of things you can do with squash, I decided to do what I always do with my vegetables. I turned the squash it into a “thoran.”
If you don’t know what thoran is, let me explain. Thoran is a Keralite dish that’s made by mixing several ingredients together and then stir-frying it all into a tasty dish. You typically chop up vegetables or grate them and then mix them with grated coconut, curry leaves, serrano peppers, onion and spices. The ingredients and directions change slightly depending on what vegetable you’re cooking. I make my veggies this way fairly often because it’s easy and awesome.
I was a teensy bit nervous about making this particular thoran because I had never had or made squash thoran before and I didn’t want to ruin the summer squash that Roby had so thoughtfully picked out. Thankfully it turned out great. If you’re looking for an interesting way to stir-fry squash, try out this flavorful dish. If you end up liking it, then check out my beet stir-fry, plantain stir-fry or cabbage stir-fry recipes. Trust me, you can’t go wrong with thoran. If you do hate it, which you won’t, then you can always dump it into spaghetti sauce (my solution for nearly everything). Enjoy myheartbeets-eaters!Print
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- 1 white onion, finely chopped
- 1–2 serrano peppers, minced
- 20 fresh curry leaves
- 1 cup grated coconut (I use the brand Daily Delight fresh frozen grated coconut)
- ¼ teaspoon Kashmiri chili powder (or a pinch of cayenne)
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 5 cups grated zucchini: (I used 2 zucchini, 2 yellow squash)
- Melt the coconut oil in a skillet and add the mustard seeds.
- When the mustard seeds start to splutter, add the onion, serrano pepper, curry leaves, grated coconut and spices. Stir for a couple minutes and then add zucchini and stir-fry.
- Cook on low heat for about ten minutes while stirring occasionally.