Description
A vibrant Kerala stir-fry, this Thoran features tender plantains and fragrant coconut. Serve with rice for a satisfying and flavorful meal.
Ingredients
Units
Scale
- 2 green plantains
- 1 large onion (1 large onion) finely chopped
- 1-2 green chilies (1-2 green chilies) finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 cups (118 ml) grated coconut
- 1/4 teaspoon turmeric powder
- Salt
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon split white urad dal
- 1/2 teaspoon cumin seeds
- 1 dry red chili (1 dry red chili) broken into halves
- A pinch of asafoetida (hing)
- A few curry leaves
- 2 teaspoons vegetable oil
Instructions
- Prep the Plantains:
- Cut the plantains into halves with the skin on. Boil in water until tender—about 10-15 minutes; or pressure cook for one whistle and let the pressure release naturally. Once cooled, peel and dice the plantains into small cubes.
- Tempering the Spices:
- In a large skillet, heat the oil over medium heat. Add the mustard seeds, urad dal, and cumin seeds. Wait until the mustard seeds start to pop and the dal turns golden. Add the dry red chili, curry leaves, and a pinch of asafoetida. Stir for a few seconds until aromatic.
- Cook the Onions and Spices:
- Add the chopped onions and a pinch of salt to help them cook faster. Sauté until they turn translucent. Mix in the ginger-garlic paste and green chilies, cooking for an additional 2 minutes.
- Combine and Cook the Plantain:
- Stir in the turmeric powder and salt. Add the diced plantains to the skillet and toss gently to mix with the spices. Cook on a low-medium flame for about 4 minutes, allowing the flavors to meld.
- Finish with Coconut:
- Add the grated coconut and stir well. Continue to cook for another 5 minutes, then remove from heat.
Notes
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- If green plantains are unavailable, ripe plantains can be used but will result in a sweeter dish.
- Store leftover Thoran in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 5
- Protein: 5