Mixed Vegetable Thoran
Sukke in Konkani cuisine of Cochin GSB. Thoran in Kerala cuisine. A tasty side dish with rice ...
Serves: 3 - 4
2 medium size carrot, finely chopped
6 French beans, finely chopped
50 g (1/4 cup) finely shredded cabbage
( Use only tender cabbage leaves, remove the thick veins in the leaves - if any)
1 potato, finely chopped (or fresh green piece or you can add any vegetable of your choice) (optional)For coconut mixture (thenga thirummiyathu):
4 tablespoons (45 – 60 g) grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
1 tablespoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal
3/4 teaspoon salt ( or to taste )
Boil potato cubes separately and keep aside (if using).
Mix grated coconut with turmeric powder and red chilli powder. Keep aside.
Heat oil in a non - stick pan / kadai. Add mustard seeds. When they start splutter, add urad dal, jeera and saute on a low heat for 2 -3 minutes or until they turn brown.
Add sliced onion and fry till golden color on a medium to low heat.
Add finely shredded cabbage, boiled potato cubes (if using), chopped carrot, French beans and sprinkle 1 tablespoon water (Tip -if using only potato, carrot and French beans – In a microwave safe bowl, microwave chopped potato, carrot and French beans on high ( 750 W) for 4 minutes with 2 tablespoon water and add after frying the onions. Then no need to sprinkle water. Fry for 2 – 3 minutes and then add grated coconut mixture and salt). Cover with a tight lid and cook on a low heat for 10 - 12 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes until done and water dries up. Serve as side dish with rice.