An integral part of Kerala cuisine, Thoran, is a stir-fry essentially made with grated coconut and minimal spices.
From potatoes to cabbage, carrots, green beans, broccoli or even pumpkin, you can make a Thoran with almost any vegetable that can hold some shape after cooking.
Today’s version is made with my favorite vegetable – plantain or (green) raw banana. This is my go-to recipe whenever I am out of ideas; super tired or when I hardly have any fresh vegetables on hand.
- 2 plantains (green/raw bananas)
- 1 onion, chopped
- 1-2 green chillies, finely chopped
- 1 tsp ginger garlic paste
- ½ cup grated coconut
- ¼ tsp turmeric powder
- salt to taste
- ¼ tsp mustard seeds
- ¼ tsp split (white) urad dal
- ½ tsp cumin seeds
- 1 dry red chilli, broken into two halves
- a pinch of hing (asafoetida)
- few curry leaves
- 2 tsp oil
- Cut plantain into two halves with skin on and boil until tender. If using pressure cooker, cook for one whistle. and let the pressure release naturally. Once they cool a bit and are easy to handle, take the skin off and cut into cubes.
- In a wide pan, heat oil. Add urad dal, mustard seeds and cumin seeds. Once they start to sizzle, add red chilli and a pinch of hing. Add chopped onions and a pinch of salt to cook them faster, until they become translucent. Then add ginger garlic paste and give a good mix. Cook for 2 mins and then add green chillies and curry leaves. Season with turmeric and salt. Add cubed plantain. Give it a gentle toss. On low-medium flame, cook for about 4 minutes for the flavors to combine. Finally add grated coconut and cook for 5 more minutes. Turn off heat. Serve with rice or roti.