Achinga Thoran
Ingredients
- 1/2 kg Achinga (long beans)
- 3/4 cup Grated coconut
- A pinch Cumin seeds
- 1/2 tsp Turmeric powder
- 12-15 Small/pearl onion
- 1 tsp Chopped garlic
- 3- 4 Dried red chilli
- Salt
- 1/4 -1/2 tsp Mustard seeds
- 1 tbsp Coconut oil
- Curry leaves 2 sprigs
Instructions
- Clean and trim the ends of achinga and cut into 1 inch long pieces.
- Crush together grated coconut, cumin, turmeric powder, small onion, garlic and dry red chilli into a corase paste. You can use a mortar and pestle or just pulse it once in a mixie.
- Heat oil in a wide pan and crackle the mustard seeds. Add the crushed coconut and curry leaves. Cook till the raw smell goes, around 4-5 mins on low flame.
- Add achinga with salt and mix well. Sprinkle a little water. Cover and cook till it's done, around 7-8 mins on low flame. Remove the cover, stir and continue to cook on low flame for another 2-3 mins and remove from fire.
- Serve with rice.
Notes
You can adjust the qty of coconut to your liking. I like a good amount of coconut in my thoran, so I've used it accordingly.
Make sure you stir it in between, so it doesn't stick to the bottom. Also sprinkle water in between, if required.
The cooking time may vary depending on whether the beans are tender or not.
