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Thursday, June 17, 2010

A Kerala Vegetable Feast - Beans, Carrots and Mushrooms

(Photo by Karen)
Tender Beans Kerala Style

3 cups fresh green beans, trimmed and cut in half to up to 2" long
2 tbs. vegetable or olive oil
1 tsp. black mustard seeds
1 medium onion, sliced thin and long
1 red chili crushed or 1/2 tsp. chili powder
6 garlic cloves, minced
4 pepper corns crushed or 1/2 tsp ground black pepper
1/2 - 1 tsp turmeric powder

Fry the mustard seeds in hot oil. When they turn lighter colour and begin to pop, add onion slices and sauté over medium high heat. Add turmeric, chili and pepper corns then garlic. Sauté. Add the beans and sauté until al dente. Season with a pinch of salt. Serve hot.


(Photo by Karen)

Carrot Thoran

2 cups finely shredded carrots
salt, to taste
2 tbs oil
1/2 tsp black mustard seeds
2 tsp black gram dhal or urdad dal *
1 large onion, finely chopped
1-2 green chillies, sliced thinly in rounds
a few curry leaves *
1/2 cup finely grated coconut *

1. Heat oil in a pot on medium high heat and add the mustard seeds.
The seeds will pop. Then add the dhal and fry until it becomes golden
brown. Add onion, green chillies, curry leaves and sauté. When
almost translucent add grated coconut and stir for a few minutes.
2. Toss in the carrots and add salt to taste. Gently sauté until
water has been absorbed or evaporated.

Note: red and green chillies have a lovely appearance. Cauliflower,
beans, cabbage, beets and other vegetables can be prepared similarly.

(Photo by Karen)

Mushroom Thoran

2 cups sliced Crimini Mushrooms (can use other varieties)
1 medium onion, chopped
1 tsp mustard seeds
3 cloves garlic, minced
1-3 green chilies, chopped
1/4 cup grated coconut (if using dried, use unsweetened)
1 tsp ground coriander
1/2 tsp ground cumin
sprig curry leaves
1-2 tbs oil
salt, to taste

Heat oil in pan and add mustard seeds. When they begin to pop, add curry leaves. Add onion and sauté until translucent. Add mushrooms, chilies and salt. Cook over medium high heat until the water has evaporated from the mushrooms, stirring frequently. Stir in coconut, cumin and coriander and cook until soft.

I added a bit of cream to this even though it is a dry curry. Cover and cook on low until ready to serve.

Enjoy with rice

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