This beans stir-fry cooked in traditional Kerala style is an easy, tasty preparation that’s super healthy too! This preparation is a blend of two cooking styles – thoran (cooked with grated coconut) and mezhukkupurati (cooked by stir-frying in oil).
I have used a variety of broad beans called “sword beans”. But you could cook this stir-fry with any beans. In fact, you could make this with any vegetable.
About this recipe
This is a staple food at our home. We use a traditional cast iron pan (cheenachatti), and cook with coconut oil. Mustard seeds are tempered in oil, followed by onions, curry leaves, and crushed dry chillies which will fill up your kitchen with an appetising aroma.
You could tweak the ingredients and their amounts to suit your palate. Add more crushed chillies if you want your stir-fry hot. You could add crushed garlic along with the onions for an additional flavour.
If you are not a big fan of coconut oil, use any vegetable oil of your choice. This recipe is traditionally cooked with shallots. But for convenience, I have replaced them with chopped onions.
This beans stir-fry will go great with some rice and curry. Alternatively, you could enjoy this on its own. Loaded with fibre, proteins, multiple vitamins and minerals, it’s a pretty balanced meal in itself!