Beans thoran

Method

1. Top and tail 360 g green beans and chop them into very small pieces, about 5 mm. Line up a handful at a time and cut across the bunch.
2. Peel 20 g (~1½) shallots. Crush them in the mortar with 50 g frozen coconut and ¼ tsp turmeric for about 30 seconds, until the shallots are broken up and the coconut is yellow.
3. Heat 3¼ tsp coconut oil in the frying pan on medium-high for 1 minute. Add ½ tsp mustard seeds and hold a lid over the pan until they pop, about 30 seconds.
4. Add ¾ sprig curry leaves and stir for 10 seconds. Add the beans, ¾ tsp salt and 60 ml water. Stir, cover, turn the heat to medium-low and cook for 6 minutes, until the beans are tender but still bright green.
5. Lift the lid, add the coconut mix and stir it through. Turn the heat to medium and stir for 2–3 minutes, until the pan is dry and the coconut smells toasty.
6. Spoon out the toddler and kids' portion. Finely chop ¾ green chilli, stir it into the rest and toss for 1 minute.

Tips

• Frozen sliced beans work too. Skip the water and cook covered for 4 minutes.

Make it easier

• Weekend: Chop the beans for the week's thoran.

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.