Avarakkai poduthuval/ thoran (green hyacinth beans with coconut)

Ingredients

• ¼ kg avarakkai (green hyacinth beans)
• ¼ tsp turmeric powder
• salt to taste
• 2 tbsp fresh grated coconut
• 2 green chillies

1) For tempering:

• 1½ tsp coconut oil (or sunflower oil)
• 1 tsp mustard seeds
• 1 ½ tsp black gram lentils (urad dal)
• 1 sprig curry leaves

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Preparation

• Wash the beans, and string them. Trim off both ends of each bean and then finely chop the beans. If there any beans which are a bit mature, shell them and discard the pods.
• In a pan, heat the oil (coconut oil gives an authentic flavour and taste) and add the mustard seeds. When they splutter, add the black gram lentils and sauté till they brown.
• Now add the curry leaves, stir once and add the beans. Stir fry the beans for a couple of minutes, then add half a cup of water. Add the salt and turmeric powder and bring to a boil.
• Turn down the heat and allow the beans to cook till done and the water has evaporated completely.

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